Yield: 1 Servings
|¼ teaspoon||Nutmeg and cinnamon; (up to 1/2)|
|½ teaspoon||Cloves.; (up to 1)|
|Salt and black or cayenne pepper, to taste|
|1 can||Kidney beans|
|1 can||(14 oz.) tomatoes|
Chop onions and garlic and toss them into a deep frying pan or a saucepan.
Fry them in a little olive oil until onions are as usual, translucent. Add nutmeg, cinnamon, cloves, salt and pepper. Drain and reserve liquid of kidney beans. Put beans in pan, saute around a little bit. Drain and reserve liquid of tomatoes. Moosh tomatoes up, put them in and saute around a little bit too. Add rice, any kind, and the appropriate amount of liquid, using the reseved kidney bean and tomato juice for some of it, and topping up with water. Cover the pan, let simmer until the rice is cooked and you have a nice thick tomatoey clovey yummy bunch of beans and rice.
busted by sooz
Posted to recipelu-digest Volume 01 Number 253 by James and Susan Kirkland <kirkland@...> on Nov 13, 1997