Red Beans and Rice
Serves: 8
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Make these red beans and rice as hot or mild as you like by adjusting the hot sauce. Start mild, then pass the hot sauce to those who like fire.
Prep Time:
Cook Time:
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Ingredients:
| 1 tablespoon | olive oil |
| 2 | large cloves garlic, lightly crushed with the side of a knife blade and minced |
| 1 | large red onion, diced |
| 1 stalk | celery, diced |
| 1 | green bell pepper, stem and seeds removed and small diced |
| 2 (1-pound) cans | red kidney beans |
| 1 teaspoon | onion powder |
| 1 teaspoon | salt |
| 1/4 teaspoon | ground black pepper |
| 1 tablespoon | hot sauce, or to taste |
| 2 1/2 cups | chicken stock |
| 1 cup | white rice |
| 1 tablespoon | butter |
| 1 tablespoon | minced fresh cilantro leaves |
Directions:
Heat olive oil over medium-high heat in a large saucepan. Saute garlic, onion, celery, and bell pepper until tender. Stir in kidney beans, onion powder, salt, pepper, and hot sauce. Reduce heat to low and let mixture simmer slowly while you cook the rice. Bring the chicken stock to a boil and stir in rice and butter. Return to a boil, reduce heat to low, cover and cook for 20 minutes without removing the lid. Remove from heat and let stand for 5 minutes. Fold rice and beans gently together and transfer to a serving dish. Serve garnished with cilantro.
Source: foodnetwork.com
