Monday, February 6, 2012

In the Kitchen with Jason: Red Beans and Rice

This recipe was a load of fun to make. This was found in the book, Dollars to Donuts.

I have adjusted to recipe to include the directions for the seasoning and have glossed over the directions for the beans.

  • 1 tablespoon canola oil
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cloves garlic, smashed and minced
  • 1 1/2 Tbsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1 1/2 cups cooked pinto beans (or a 14 oz can, drained and rinsed)
  • 3 cups cooked white rice
  • Heat a large skillet over medium-high heat.
  • Add the oil and bring to temp.
  • Add onion, green pepper, salt and black pepper and cook for about 4 minutes.
  • Add the garlic and cook for an additional minute.
  • Add the remaining seasonings and cook for 2 minutes, stirring constantly to prevent the seasonings from burning.
  • Add rice and beans and cook for 5 minutes, again continue to keep stirring to prevent sticking, and if it starts to stick, regardless of your stirring efforts, add a little bit of water and the sticking will stop.
    • Don't add too much water, as you will be serving this when done and you don't want it soupy.
And that's all folks. Really simple and really yummy. Stay tuned for my next homemade post which will be a yummy (and when I say yummy I mean YUMMY!) cornbread recipe to enjoy with your beans and rice!

Please enjoy!

-Chef Jason

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