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Deep South Rice and Beans Recipe

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Deep South Rice and Beans Recipe

Prep Time: Cook Time:

Ingredients

  • Onions raw | 1.00 medium 2-1/2" dia
  • Peppers, sweet, red, raw | 1.00 medium approx 2-3/4" long, 2-1/2 dia.
  • Sweet Green peppers, raw | 1.00 medium
  • Olive oil | 4.00 tablespoon
  • White rice, long grain, parboiled | 1.00 cup
  • Hot chili red pepper, raw | 1.00 pepper
  • Tomatoes, red, raw | 2.00 medium whole 2-3/5" dia
  • Red kidney beans, canned | 0.50 cup
  • Fresh basil | 1.00 tbsp, chopped
  • Fresh thyme | 2.00 tsp
  • Salt | 1.00 dash
  • Spices, pepper, black | 1.00 dash
Nutrition Facts (Per Serving)

Calories per serving: 358.03 mg

Fat per serving: 14.92 g

Saturated fat per serving: 2.15 g

Protein per serving: 6.48 g

Sodium per serving: 120.35 mg

Cholesterol per serving: 0.00 g

Instructions

  1. Finely chop the onion; de-seed then chop sweet green and red peppers; chop tomatoes. Rinse and drain the kidney beans; set them aside.
  2. In a plenty of salted boiling water, cook the rice for about 12 minutes or until just tender. Rinse with cold water and drain well.
  3. At the same time, take a frying pan, heat oil in it then fry the sweet peppers and onions gently for about 5 minutes or until softened.
  4. Put the chili and tomatoes, cook for further 2 minutes.
  5. Then add vegetable mixture and beans to the rice. Stir to combine thoroughly.
  6. Stir basil and thyme into the rice mixture. Season and garnish with basil leaves. Serve at once.

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