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Louisiana Love




Source of Recipe


Dave Hirschkop's cookbook "Crazy from the Heat."


Recipe Introduction


Spicy Red Beans and Rice


List of Ingredients




2 cups water
1 cup long-grain white rice
6 tablespoons chopped fresh thyme or 2 tablespoons dried
1 1/2 teaspoons ground cayenne pepper
2 cups chopped green bell pepper (about 3 small bell peppers)
2 cups chopped seeded plum tomatoes (about 4 tomatoes)
1/2 cup bottled Italian dressing
Salt and freshly ground black pepper
2 cups drained canned kidney beans

Recipe



Combine the water, rice, 2 tablespoons of the thyme (fresh or dried), and the cayenne in a heavy saucepan over medium-high heat and bring to a boil. Immediately cover the pan, reduce the heat to low, and cook until the rice is tender and the water is absorbed, about 20 minutes.

Transfer the rice to a large bowl. Add the beans, bell peppers, tomatoes, Italian dressing, and remaining 4 tablespoons fresh thyme. Toss to combine. Season the salad to taste with salt and pepper. Serve warm or at room temperature.

Serves 6.