Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Dried red beans
1/2 c Dried kidney beans
3 c Water
1 1/2 c Chopped onion (1-2 onions)
3 Garlic cloves -- peeled and
Lengthwise
1 ts Dried oregano
1 Bay leaf
2 tb Chili powder
1 ts Ground cumin
1 ts Dried coriander
1 ts Crushed red pepper flakes
1 c Tomato juice
1 c Brown rice
2 c Chicken stock -- fat
Skimmed
FOR THE SALSA-----
1 1/2 c Cubed tomato (1 large)
2 tb Minced jalapeno pepper -- (1
-lg pepper)
1/4 c Sliced scallion -- white
Part (2 lg scallions)
1/4 c Fresh squeezed lime juice
1/4 c Chopped fresh cilantro

Pick over and rinse the beans. Put them into a large bowl and cover
completely with cold water. Let the beans soak overnight (or for at
least 8 hours).

Drain the beans and transfer them to a large pot. Add the 3 cups
water. Bring to a boil over medium heat and cook for 5 minutes.

Stir in the onion, garlic, oregano, and bay leaf. Reduce the heat to
low and simmer, uncovered, for about 1 hour, until the beans are
tender.

Add the chili powder, cumin, coriander, red pepper flakes, and tomato
juice, stirring to mix. Continue to cook while preparing the rice.

Put the rice and chicken stock in a medium saucepan. Bring to a boil
over medium-high heat. Cover, reduce the heat to low, and simmer for
45 minutes, or until tender.

In the meantime, combine all the salsa ingredients in a small serving
bowl and set it aside for the flavors to meld.

When the rice is done, stir it into the bean mixture. Ladle into
bowls and serve with the salsa on the side.

Fat per serving= 2.1 grams Calories per serving= 278 IN THE
KITCHEN WITH ROSIE by Rosie Daley

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