Old Favorites For Cooking: Mayflower Stuffing
Rustic Italian Bread Salad

Old Favorites For Cooking: Red Beans and Rice

Red beans and rice

I first came across Red Beans and Rice at the Bodega where we found Picante Passion. We ordered the house specialty of picante chicken and rice, not realizing the side dish could have been the entire meal all on its own. Flavored with the same spice as which adorned the chicken, the rice was filled with red beans and red and green bell peppers as well. Since that afternoon I often find myself making Red Beans and Rice when I am looking for a simple dish which will truly satisfy me.

Empty the contents of this tube into a large bowl and stir contents until they are mixed evenly. Then add:

  • 4 CUPS OF WATER

Let sit overnight. When you are ready to start cooking the rice and beans pour the contents of the bowl into
a covered saute pan. Simmer with the cover on until the water has evaporated and rice and beans are soft to the touch. If the water has evaporated and the rice is still firm, add 1/3 cup of water and continue simmering. Simmer, covered, for about 25 minutes.

Ingredients: Medium grain white rice, red beans, onion, paprika, garlic, parsley, celery, crushed red pepper, cayenne pepper, black pepper, oregano and kosher salt.

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Photo Credit: Justin Hansen

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