SWS: Cumin-Spiced Red Beans and Rice
Source of Recipe
"Rice and Spice" by Robin Robertson
1 tablespoon vegetable oil
1 small onion -- finely minced
1 small green bell pepper -- chopped
1 jalapeno chile -- seeded and minced
-- (up to 2)
1/2 cup celery -- chopped
2 large garlic cloves -- minced
1 teaspoon ground cumin
1/2 teaspoon paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt -- or to taste
1/8 teaspoon cayenne -- or to taste
1/8 teaspoon black pepper -- freshly ground
-- or to taste
3 cups kidney beans -- cooked (rinsed
-- if canned)
or
3 cups pinto beans -- cooked (rinsed
-- if canned)
or
3 cups adzuki beans -- cooked (rinsed
-- if canned)
4 cups Texmati rice -- cooked & hot*
2 tablespoons fresh cilantro -- minced for
-- garnish
Heat the oil in a large skillet over medium heat until hot. Add the onion, bell pepper, jalapenos, celery, garlic, cumin, paprika, oregano, salt, cayenne, and black pepper and cook, stirring occasionally, until the vegetables are softened and lightly browned, about 10 minutes. Add the beans and cook 10 minutes longer, stirring occasionally, to allow the flavors to blend. Taste and adjust the seasoning. Serve the beans on top of the rice, sprinkled with the cilantro.
*Louisiana pecan or long-grain rice can be used instead of the Texmati rice.
Variation: Add a can of diced tomatoes along with the beans.
Makes 4 to 6 servings.
Source: "Rice and Spice" by Robin Robertson
Categories: Beans, Grains, Southwest
Recipe typed for you by Judi Mae Phelps.
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