Red Beans and Rice with Salsa-Daley
| Yield: | 6 Servings |
| Categories: | Beans, Low-Fat, Rice |
| 1/2 | c | Dried red beans |
| 1/2 | c | Dried kidney beans |
| 3 | c | Water |
| 1 1/2 | c | Chopped onion (1-2 onions) |
| 3 | Garlic cloves, peeled and lengthwise | |
| 1 | ts | Dried oregano |
| 1 | Bay leaf | |
| 2 | tb | Chili powder |
| 1 | ts | Ground cumin |
| 1 | ts | Dried coriander |
| 1 | ts | Crushed red pepper flakes |
| 1 | c | Tomato juice |
| 1 | c | Brown rice |
| 2 | c | Chicken stock, fat skimmed |
| FOR THE SALSA | ||
| 1 1/2 | c | Cubed tomato (1 large) |
| 2 | tb | Minced jalapeno pepper, (1 large pepper) |
| 1/4 | c | Sliced scallion, white part (2 large scallions) |
| 1/4 | c | Fresh squeezed lime juice |
| 1/4 | c | Chopped fresh cilantro |
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