Thursday, September 27, 2007

Haitian Rice and beans

From this months Cooking Light magazine. I was looking for something easy and nonmeat that I had all the ingredients for, I didn't have shallots so I used onion and I didn't have a green bell pepper but I used a yellow one. This was actually quite tasty and will probably join in the rotation of bean and rice dishes in our household.

2 tablespoons olive oil

2 cups chopped shallots (about 9 large)

1 1/2 cups chopped green bell pepper

1 teaspoon dried oregano

3 garlic cloves minced

1/4 cup vegetable broth

2 teaspoons balsamic vinegar

1/2 teaspoon kosher salt, divided

3 cups water

1 tablespoon minced chipotle chile, canned in adobo sauce

1 1/2 cups long grain rice

1 15 oz can kidney beans, drained and rinsed
Heat oil in a large skillet over medium high heat. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.
Bring three cups water and chile to boil in medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat, fluff with fork. Stir in remaining salt and beans. Spoon one cup of rice mixture onto plate and top with about 1/2 cup of shallot mixture.

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