Rice And Beans

Name: Rice And Beans
Ingredients: 2 c. long grain rice; 4 c. water; 1 medium onion, cut small; 1 carrot, cut small; 1 green pepper, cut small; 1 (16 oz.) can red kidney beans; 2 Tbsp. vegetable oil; 3 cubes chicken bouillon; 1/2 tsp. oregano; 1/2 tsp. black pepper; 1/4 tsp. red cayenne pepper; 1/4 tsp. tarragon; 1/2 tsp. salt; 1/4 tsp. cumin; 1/2 can tomato paste

15 ingredients

9 steps

Ingredients

2 c. long grain rice
4 c. water
1 medium onion, cut small
1 carrot, cut small
1 green pepper, cut small
1 (16 oz.) can red kidney beans
2 Tbsp. vegetable oil
3 cubes chicken bouillon
1/2 tsp. oregano
1/2 tsp. black pepper
1/4 tsp. red cayenne pepper
1/4 tsp. tarragon
1/2 tsp. salt
1/4 tsp. cumin
1/2 can tomato paste

Directions

1

Warm oil in large pot (4 quart or more).
2

Add the onion, carrot and green pepper; cook for about 2 minutes, then add the oregano, black pepper, red pepper, tarragon, salt and cumin.
3

Stir, then add kidney beans and cook for about 5 minutes at low heat, stirring constantly.
4

Add the 4 cups of water; increase the heat to high and cook until the water boils.
5

Stir in the rice, tomato paste and chicken bouillon, then lower the heat to low and cook for about 40 minutes.
6

Stir to fluff rice after 20 minutes.
7

To ensure rice is done, stick a spoon into the rice.
8

If the spoon stays upright, the rice is done.
9

Serves 6.