Red Beans and Rice

Fixings

    1 tablespoon olive oil

    2 enormous cloves garlic, softly squashed with the side of a blade cutting edge and minced

    1 enormous red onion, diced

    1 stem celery, diced

    1 green ringer pepper, stem and seeds eliminated and little diced

    2 (1 lbs) jars red kidney beans

    1 teaspoon onion powder

    1 teaspoon salt

    1/4 teaspoon ground dark pepper

    1 tablespoon hot sauce

    2 1/2 cups chicken stock

    1 cup white rice

    1 tablespoon margarine

    1 tablespoon minced new cilantro leaves

Guidelines

Resep-tongseng-kambing.

Heat olive oil over medium-high hotness in an enormous pan. Saute garlic, onion, celery, and ringer pepper until delicate. Mix in kidney beans, onion powder, salt, pepper, and hot sauce. Lessen hotness to low and allow combination to stew gradually while you cook the rice.

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Heat the chicken stock to the point of boiling and mix in rice and margarine. Get back to a bubble, lessen hotness to low, cover and cook for 20 minutes without eliminating the top. Eliminate from hotness and let represent 5 minutes.

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Overlap rice and beans delicately together and move to a serving dish. Serve decorated with cilantro. Great. Appreciate it !!

Red Beans and Rice VIDEO