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Nydia's Rice and Beans

Source: Burt Wolf's Table
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Active Time:  20 Minutes
Total Time:  35 Minutes
  Makes 6 servings
2 tablespoons vegetable oil
2 medium onions, roughly chopped
1 medium green bell pepper, seeded and roughly chopped
1 medium red bell pepper, seeded and roughly chopped
4 cloves garlic, crushed
2 medium tomatoes, roughly chopped
4 cups chicken broth or stock
1 pound red beans, soaked, cooked until tender, and drained
One 8-ounce can tomato sauce
4 cups freshly cooked white rice
In a large saucepan over medium-high heat, warm the oil until hot. Add the onions, bell peppers, and garlic and sauté until the onions are translucent, 5 to 7 minutes.

Stir in the tomatoes, chicken broth or stock, drained beans, and tomato sauce. Bring the mixture to a low simmer, and cook, stirring frequently, until most of the liquid has evaporated, 15 to 20 minutes.

Adjust the seasonings, adding salt and pepper as needed.

Divide the rice and the beans evenly among 6 plates and serve at once.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 499
Sodium: 358mg
Fiber: 14g
Carbohydrates, Total: 87g
Protein: 26g
% Cal. from Fat: 11%
Fat. Total: 6g
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