Linda's Kitchen

[Guest guest]

I borrowed this book from the library.

 

Mexican Rice 'N' Beans

Vegetable-Chili Rice

 

 

 

* Exported from MasterCook *

 

Mexican Rice 'N' Beans

 

Recipe By : Linda's Kitchen by Linda McCartney, page 97

Serving Size : 2 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

16 ounces canned red kidney or black beans -- drained

(or equivalent cooked dried)

1 large onion -- chopped

2 large garlic clove -- sliced

4 tablespoons margarine

1 tablespoon whole-wheat flour

2 teaspoons ground cumin or to taste

1 teaspoon chili powder or to taste

1 1/4 cups vegetable stock

1/2 cup long-grain rice -- cooked

hot pepper sauce for serving -- (optional)

 

For 2-3

 

So easy to make, this is hot and tasty an interesting alternative to baked

beans - and just as nutritious. Provide hot pepper sauce for those who

like their Mexican food REALLY hot!

 

In a saucepan, mix the beans with the onion and garlic. Using a fork, mix

the margarine, flour, and spices to a paste. Pour the vegetable stock over

the beans, add the spice paste, and heat gently, stirring, until smoothly

blended. Simmer, uncovered and stirring from time to time, until the sauce

thickens like gravy, about 30 minutes.

 

Arrange the hot cooked rice around the edge of a shallow serving dish and

pour the beans into the center. Serve at once, with hot pepper sauce.

 

 

 

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* Exported from MasterCook *

 

Vegetable-Chili Rice

 

Recipe By : Linda's Kitchen by Linda McCartney, page 97

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large garlic clove -- finely sliced

1 large onion -- finely sliced

2 tablespoons olive oil

3 stalks celery sliced

1 1/4 cups frozen green peas -- cooked and drained

1 fresh hot chile pepper

seeded and finely sliced -- (to taste)

16 ounces canned crushed tomatoes -- with juice

OR 6 fresh tomatoes -- peeled and chopped

garam masala

sea salt and freshly ground

black pepper

1 cup long-grain rice -- cooked

 

FOR 4

 

Speed and simplicity are the keynotes here. The spicy vegetable mixture

can be cooked in the time it takes to boil the rice- This is a dish likely

to be a regular favorite at any time of the year.

 

Cook the garlic and onion in the oil over gentle heat, covered with a lid

and stirring occasionally, until softened, 8 - 10 minutes. Stir in the

celery over medium heat, then add the peas and sliced chili pepper and mix

in well. Heat through, then add the chopped tomatoes and cook 5 minutes.

Season to taste with garam masala, salt, and pepper.

 

Stir into the hot cooked rice and it is ready to serve.

 

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