Fried Rice with Spicy Beans

Fried Rice with Spicy Beans

This recipe comes to you from the “1000 Vegetarian Recipes from Around the World” cookbook. I have been looking for easy things to make since it’s just me all alone in Tucson these days. Easy stuff that keeps well and potentially makes a lot so I can eat leftovers for a couple of days. Rice works pretty well as a leftover, as it’s easy to eat alone and can also be paired with an easy sauce or some sauteed veggies, if I choose. You’ll see quite a few rice recipes on here in the next few weeks. I did a few extra things to this recipe. I added in about 1 teaspoon of salt and one teaspoon of paprika. I also replaced half of the water required for this recipe with vegetable juice. It tasted absolutely delicious and wasn’t hard to make at all. After adding in the vegetable juice with such good results I’m now toying with creating a breakfast rice recipe with orange juice and dates. You know where to look for it… 😉

Fried Rice with Spicy Beans
3 tablespoons vegetable oil
1 onion, finely chopped
generous 1 cup of long grain rice
1 green bell pepper, seeded and diced
1 teaspoon chili powder
2 1/2 cups boiling water
3/4 cup canned corn kernels
1 cup canned red kidney beans, drained and rinsed
2 tablespoons chopped cilantro

1. Heat the oil in a large preheated wok.
2. Add the onion and stir-fry over medium heat until soft.
3. Lower the heat. Add the rice, green bell pepper and chili powder. Stir-fry for 1 minute.
4. Pour in the boiling water.
5. Bring back to a boil, then reduce the heat, and simmer for 15 minutes.
6. Stir in the corn kernels, kidney beans, and cilantro. Heat through, stirring constantly.
7. Transfer to a warmed serving bowl and serve hot, sprinkled with extra cilantro.

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One thought on “Fried Rice with Spicy Beans

  1. Pingback: Kitchouri « Erin's Adventures in Cooking

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