Recipe by White Rose Child
I don't know where my aunt got this recipe- but all I can say is it's nourishing, quick and awfully good!
Top Review by Kozmic Blues
Yummy delicious! I did add a bit of spice, though. I think it was a couple tsp of Southwest seasoning, and a shake or two of cajun spice and cumin. I also used both green and red pepper. Nice fresh, healthy meal!
- 3 garlic cloves, minced
- 1 red onion, chopped
- 3⁄4 cup chopped tomato
- 1 small green peppers or 1 small red pepper, diced
- 3⁄4 cup frozen corn kernels
- 1 large bay leaf
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4-1⁄2 teaspoon black pepper
- 1 cup water
- 1 (19 1/2 ounce) can kidney beans, drained and rinsed (2 cups)
- 1 1⁄2 cups brown rice
- 2 2⁄3 cups water or 2 2⁄3 cups vegetable broth
- 1⁄4 cup green onion, finely chopped (optional)
Directions See How It's Made
- Put the rice and 2 2/3 cups water or broth in a pot, and bring to a boil. Reduce heat to low, cover and simmer about 30 minutes.
- Meanwhile, prepare the other ingredients. After rice has been cooking 15-20 minutes, continue as follows.
- In a skillet, soften the onion and garlic in a little water.
- Stir the next 8 ingredients into the skillet (tomato to pepper). Add the water and bring to a boil. Reduce heat and simmer 5 minutes.
- When no water is left on the rice and it's just beginning to stick, remove from the heat and let it stand covered. This is important, to allow it to dry and fluff up a bit before serving.
- Slightly mash half of the beans. Stir them all into the skillet. Cook partially covered, stirring often, for 10 minutes. Discard bay leaf.
- Serve over rice, garnished with green onions if desired.