3 C. water
\n1 tsp. salt
\n1 1\/2 C. white rice
\n1 1\/2 T. olive oil
\n1 medium onion, finely chopped
\n2 cloves garlic, minced
\n1 oz. Canadian bacon (2 slices), finely diced
\n1\/2 tsp. ground cumin
\n1\/2 tsp. freshly ground black pepper
\n2 C. cooked red beans, rinsed and drained<\/p>\n
Bring 3 C. water and 1 tsp. salt to a boil in a large, heavy saucepan. Add the rice and bring to a boil. Reduce the heat and gently simmer the rice covered, until tender, about 20 minutes. (If rice looks wet after 15 minutes, uncover the pot.) Let the rice cool for 5 minutes, then fluff with a fork. Meanwhile, heat the oil in a large frying pan. Add the onions, garlic, bacon, cumin and pepper and cook over medium heat until golden brown, about 5 minutes. Add the beans and cook for 3 minutes. Stir in the rice and cook until lightly browned and very flavorful, about 3 to 5 minutes. Correct the seasoning, adding salt and pepper to taste. Serve while hot.<\/p>\n
Yield: 6 – 8 servings
\nServing Size 3\/4 C.<\/p>\n
Calories: 223
\nFat 3g
\nFiber 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. water 1 tsp. salt 1 1\/2 C. white rice 1 1\/2 T. olive oil 1 medium onion, finely chopped 2 cloves garlic, minced 1 oz. Canadian bacon (2 slices), finely diced 1\/2 tsp. ground cumin 1\/2 tsp. freshly ground black pepper 2 C. cooked red beans, rinsed and drained Bring 3 C. water and 1 tsp. salt to a boil in a large, heavy saucepan. Add the rice and bring to a boil. Reduce the heat and gently…<\/p>\n