"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Fiery Red Beans & Rice Recipe

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This recipe for Fiery Red Beans & Rice, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Rohwer
Added: Sunday, September 14, 2008


2-3 tablespoons olive oil
1 medium onion, chopped
2-3 garlic cloves, crushed
1 medium green pepper, chopped
1 dried chipotle pepper, chopped
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1 cup long-grain rice
2 1/2 cups vegetable broth or water
1 (15 oz) can red beans, drained
3 tablespoons fresh parsley, chopped

In a large saucepan, heat the olive oil over medium heat. Add the onion, garlic, peppers, and seasonings. Cook the vegetables, stirring often, until tender (10-15 minutes). Add the rice, stirring to coat with oil. Add broth or water and beans. Bring to a boil. Cover and simmer 25 minutes, until rice is tender. Stir in parsley and serve.




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