Saturday, April 19, 2008

Venezuelan Black Beans and Rice

Yield 4.


1 med onion chopped
1 stalk celery diced
1 sm red pepper diced
1 cup long-grain white rice rinsed and drained
14 oz vegetable broth
1 tsp turmeric
1 tsp oregano
1 tsp salt
1 cup egg substitute, liquid scrambled
15 oz black beans heated
1 tsp crushed red pepper
lemon wedges and tabasco to taste

  • Saute onion 2-3 minutes; add celery, bell pepper and rice. Cook stirring until rice turns pale, 2-3 minutes. Reduce heat to low. Add broth, turmeric, oregano and salt. Cover and cook until rice is tender and all liquid is absorbed, 15-20 minutes. Remove from heat and fluff with fork.
  • Drain heated black beans and mix with rice. Top with scrambled eggs and sprinkle with crushed red pepper. Serve with lemon wedges and tabasco.
  • Serving Ideas : Serve w/ 2 plantains, sliced diagonally and fried; greens.

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