Post by marlaoh on Sept 1, 2004 8:19:57 GMT -6
Rice with Chicken Stock and Black Bean Sauce
Prep: 15 min, Cook: 50 min.
2 cups water
1 cup long grain white rice
1 Tbs. plus 1 tsp. unsalted butter or margarine
1 onion, chopped
2 cloves garlic, minced
1 lb. canned black beans or red kidney beans, drained
1/2 cup chicken stock
1 bay leaf
1/8 tsp. salt optional
Bring water to a boil in a saucepan over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Melt butter in a heavy saucepan over medium-high heat. Sauté onion and garlic about 7 minutes, stirring occasionally, until onion is softened. Stir in black beans, stock and bay leaf. Season with salt and pepper to taste. Cover saucepan and reduce heat to low. Simmer 25 minutes, stirring frequently, until mixture is thickened. Discard bay leaf before serving beans over rice.
Prep: 15 min, Cook: 50 min.
2 cups water
1 cup long grain white rice
1 Tbs. plus 1 tsp. unsalted butter or margarine
1 onion, chopped
2 cloves garlic, minced
1 lb. canned black beans or red kidney beans, drained
1/2 cup chicken stock
1 bay leaf
1/8 tsp. salt optional
Bring water to a boil in a saucepan over high heat. Stir in rice and return to a boil. Immediately reduce heat to low. Cover saucepan and simmer 20-25 minutes or until rice is tender and liquid is absorbed. Melt butter in a heavy saucepan over medium-high heat. Sauté onion and garlic about 7 minutes, stirring occasionally, until onion is softened. Stir in black beans, stock and bay leaf. Season with salt and pepper to taste. Cover saucepan and reduce heat to low. Simmer 25 minutes, stirring frequently, until mixture is thickened. Discard bay leaf before serving beans over rice.