1 tablespoon canola oil
1 tablespoon chopped garlic
1 1/2 cups long-grain white rice (or brown rice)
2 1/4 cups water
1 tablespoon chili seasoning
Salt and freshly ground black pepper
1/2 medium red onion, diced
1 yellow pepper, diced
1 (14.5-ounce) can red beans, drained and rinsed
1 tablespoon white vinegar
1 tablespoon freshly chopped cilantro leaves
Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer as directed on packaging.
In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well.
Slow Cooking equals Slow Living
1 month ago