Ingredients: |
Ingredients: The Spice
4 Tablespoons freshly ground black pepper. (I use regular black pepper but not the really fine kind)
1 tablespoon ground ginger
1 tablespoon freshly ground nutmeg (I buy it already ground)
1 teaspoon dry mustard
1 teaspoon ground cloves.
Combine ingredients in a food processor fitted with a metal blade, process until finely ground and well blended. Store in an airtight jar. Makes about ½ Cup. Now I just use everything ground and mix it up well I don’t use a food processor to make this I use a coffee grinder instead then clean it out really well afterwards.
The rest:
1 teaspoon oil
1 large onion, chopped
1 small green bell pepper, chopped
1 clove garlic, minced (I use two or three cloves)
1 16 oz. can peeled tomatoes (I buy the already cut ones)
1 tablespoon tomato paste (I omit this one)
1 teaspoon of the spice ( I use a little more but start with 1 teaspoon and then taste and see if you want it spicier)
1/8 teaspoon salt 2 cups of cooked rice
1 cup of drained red kidney beans, (I buy the large can and use it all I think its 16 oz.)
1 cup of packed shredded romaine lettuce
½ cup shredded Monterey Jack or cheddar cheese.
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Directions: |
Directions:Lightly oil bottom and side of wok (or large fry pan) place over high heat. When hot add onion and bell pepper; stir while frying about 1 minute. Add garlic; stir and fry 30 seconds. Add beans, tomatoes with juice, spice and salt. Stir, breaking up tomatoes with spoon. Reduce heat and simmer, stirring occasionally, about 5 minutes. Stir in rice and cook stirring until heated through. Remove from heat, stir in romaine. Sever hot and garnished with cheese. Makes 4 servings. 350 calories per serving. |
This recipe for Mom’s Red Beans and Rice is from