Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 Vibrant Life Magazine Vegetarian Recipe of the Week - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Serve this hearty Texas Gulf Coast inspired dish with warm corn tortillas (or corn bread) and a fresh green salad for a great meal. Texas Red Beans and Rice 2 tablespoons olive oil 1/2 cup finely diced onion 1/4 cup finely diced celery 1 green pepper, diced 2 pickled jalapeno peppers, seeded and chopped 7 cloves garlic, minced 6 cups vegetable broth 1 cup dry red beans, soaked overnight and drained 3/4 cup uncooked basmati or jasmine rice 4 scallions, white and light green parts, chopped 3 tablespoons chopped cilantro Heat oil over high heat. Add onion, celery, green pepper, jalapenos and garlic. Cook, stirring often, until onion is softened, about 2 minutes. Add broth and beans and bring to a boil. Reduce heat and simmer until beans are almost tender, about 1 hour. Add rice, cover pan and simmer until rice and beans are tender about 20 minutes. Add water if necessary. Season with salt to taste. Stir in scallions and cilantro. Serves 4. Vintage Vegan Tea http://www.VintageVeganTea Christian Vegan Cooking http://www.Christian-Vegan-Cooking Vegan and Gluten Free http://www. Quote Link to comment Share on other sites More sharing options...
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