"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Red Hot Beans and Rice Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Red Hot Beans and Rice, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Emily Hart
Added: Monday, September 25, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp + 1 tsp olive oil
1 C chopped onion
1 c chopped green pepper
2 garlic cloves, crushed
1 c chopped fresh tomatoes
8 oz drained rinsed and cooked kidney beans
1 c thawed frozen corn
1 c sliced mushrooms
1 c tomato sauce
tsp salt
tsp ground red pepper
tsp cumin
2 c cooked brown rice
c sour cream

Directions:
Directions:
Heat oil and add onion, peppers and garlic. Cook 5 minutes until vegetables are tender. Add all but rice and sour cream and add c water; stir to combine. Simmer, uncovered, for 10 minutes. Mound the rice on a serving platter, forming a ridge around the edge. Spoon the bean mixture into the center of the rice and top with sour cream. Serve immediately.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

100W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!