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Deep South Spiced Rice And Beans

Barbecue.Master's picture
Ingredients
  Long grain rice 1 Cup (16 tbs)
  Olive oil 4 Tablespoon
  Green bell pepper 1 Small, cored, deseeded and chopped
  Red bell pepper 1 Small, cored, deseeded and chopped
  Onion 1 Small, finely chopped
  Chili 1 Small, deseeded and finely chopped (Red / Green)
  Tomatoes 2
  Canned red kidney beans 1⁄2 Cup (8 tbs), drained, rinsed
  Fresh basil 1 Tablespoon, chopped
  Fresh thyme/1 teaspoon dried thyme 2 Teaspoon, chopped
  Cajun spice 1 Teaspoon
  Salt To Taste
  Pepper To Taste
  Fresh basil 1 Cup (16 tbs) (A Handful, For Garnish)
Directions

GETTING READY
1. In a saucepan, bring salted water to a boil.

MAKING
2. Add the rice to the boiling water and cook until tender-firm.
3. Drain the rice in a colander and refresh under tap water to arrest further cooking. Let drain well.
4. While rice is boiling, in a small skillet, heat the olive oil.
5. Add the green and red bell peppers and onion and sauté them for about 5 minutes until limp.
6. Stir in the chili and tomatoes, and continue to sauté another 2 minutes.
7. Take pan off the heat and keep aside.
8. When the rice has drained, tip it into a serving bowl.
9. Add the vegetable mixture, red kidney beans, Cajun spice, herbs and seasonings to the rice.
10. Toss the mixture to mix well.

SERVING
11. Scatter fresh basil leaves over the salad and serve.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Rice, Bean
Restriction: 
Vegan, Vegetarian
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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