Vegetarian Beans and Rice |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best. Ingredients:
2 medium onions, chopped small |
1 large green pepper, chopped small |
1/2 bunch fresh cilantro, stems separated from leaves and chopped stems finely, leaves reserved |
2 tablespoons olive oil |
1 tablespoon oregano |
2 tablespoons ground cumin |
1 tablespoon chili powder |
2 bay leaves |
4 large garlic cloves, chopped fine |
2 -3 tablespoons water |
1 (26 ounce) can dark red kidney beans |
1 cup commercial mild salsa (price chopper) |
1 lime, juice of |
hot sauce |
1/3 cup sour cream |
1 1/2 cups dry rice, cooked to yield 3 cups |
Directions:
1. In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
2. Add oregano, cumin, chili powder and bay leaves and saute another minute.
3. Add garlic and salt, saute briefly.
4. Add a couple of tablespoons of water to stop garlic from cooking.
5. Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
6. When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about 1/2 hour.
7. You may have to add a little water from time to time if mixture begins to dry out.
8. Preheat oven to 350 degrees.
9. Chop reserved cilantro leaves.
10. Add 1/2 of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
11. Cover and bake for 35 to 45 minutes.
12. Remove from oven and stir in the other 1/2 of the reserved cilantro leaves.
13. Serve.
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