From jdunsky@aol.com Thu May 28 17:18:36 1998 Date: 22 May 1998 05:18:04 -0600 From: Jdunsky Newsgroups: rec.food.recipes Subject: Skillet Red Rice and Beans Followup-To: rec.food.recipes Skillet Red Rice and Beans 2 Tbsp. vegetable oil 1 cup raw long-grain rice (not converted) 1/2 cup finely chopped onions 1 clove garlic, minced 1/2 tsp. salt 1/2 tsp. ground cumin Pinch pure hot chili powder (or cayenne) 2 large tomatoes, peeled, seeded, chopped 1 1/2 cup vegetable stock 1 can black beans ( or any type you like) Heat oil in 10-inch skillet over medium heat until hot. Add rice; cook, stirring constantly, until rice turns opaque white, about 2 minutes. Quickly add onion; saute over medium heat 1 minute. Stir in garlic, salt, cumin, and chili powder. Add tomatoes and beans; cook, stirring constantly, 2 minutes. Add stock; mix well. Heat over high heat to boiling; reduce heat to low. Simmer, covered, until rice is tender and all liquid is absorbed. Makes 4 to 6 servings. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.