Haitian Rice & Beans

Yum! This makes a delicious salad. Just add fresh chopped spinach and shredded chicken breast.  I didn’t have any shallots on hand so I just used red and sweet onions. I abslutely adore chipotle chiles in adobo sauce so I used about a tbsp. + half. I forgot the balsamic vinegar and only used about 1/4 tsp. salt. I didn’t serve the rice and vegetables separate, I just mixed it all toether and  it was divine.

Yield:6     (serving size: 1 cup rice mix + 1/4 cup vegetable mix)

2 tsp. olive oil

2 cups chopped shallots (about 9 large)

hatian rice

1 1/2 cups choped green bell pepper

1/2 cup chopped leek

1 tsp. dried oregano

3 garlic cloves, minced

1/4 cup vegetable or chicken broth

2 tsp. balsamic vinegar

1/2 tsp. kosher salt, divided

3 cups water

1 tbsp. minced chipotle chile, canned in adobo sauce

1 cup uncooked wild rice

1/2 cup uncooked long-grain brown rice

1 (15-oz. can) kidney beans, rinsed & drained

  1. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, bell pepper, leek, oregano, and garlic o pan; cook 12 minutes or until the vegetables are tender, stirring frequently. Remove from heat. Stir in broth, vinegar, and 1/4 tsp. salt. Cover and set aside.
  2. Bring 3 cups water and chile to boil in a medium saucepan; add rices. Cover, reduce heat, and simmer 30-40 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in reamining 1/4 tsp. salt and beans. Spoon 1 cup rice mixture onto each of (6) serving plates; top each serving with about 1/4 cup shallot mixture.

Based on recipe from Cooking Light magazine, October 2007

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