Long grain rice or any white rice (uncooked) - 1 cup (wash well and drained completely)
Olive oil - 1 tbsp
White onion -1/2 chopped
Garlic flakes - 4 chopped
Garlic powder - 1 tsp
Roma tomato -1 diced
Cumin powder - 1tsp
Chipotle pepper- 1 (canned) chopped
Salsa - 1/2 cup or 1/4 tomato sauce
Water / chicken /veg broth -2 cups
Salt to taste
Dark red kidney beans - 1/2 to 1 full 15 oz can if u like,drained
Coriander leaves - few,chopped
1. Heat olive oil in a medium sized pan add onion,garlic saute till it becomes transparent then add rice and continue till the rice becomes crisp, nutty and slightly brown add all the rest of the ingredients except beans and coriander leaves.Bring it to boil then reduce flame,cook it covered for 20-25 minutes. Until completely cooked and dry not mushy.Do not lift lid in between.
2. Add the red beans mix gently until distributed evenly sprinkle coriander leaves.
Fluff the rice with fork. Serve warm with any meat side dish or just guacamole.
Here are other ideas for cleaning out the pantry from Food Network friends:
Feed Me Phoebe: Artichoke Hummus
Napa Farmhouse 1885: Spaghetti and Meatballs
Red or Green: Sea Bass with Spicy Asian Ginger Sauce
Jeanette's Healthy Living: Quinoa Citrus Mango Avocado Black Bean Salad
The Heritage Cook: Chile Tortilla Soup
Cooking With Elise: Glorious Greek Salad Dressing
Devour: Clean Out the Pantry Night
Weelicious: Greek Nachos
Virtually Homemade: Garlic Rosemary Pizza Crust Bites
Domesticate Me: Fiesta Baked Eggs with Farro and Black Beans
Taste With The Eyes: Mom's Vintage Potato Salad
Elephants and the Coconut Trees: Rice and Beans Casserole
The Sensitive Epicure: Salmon and Brown Rice Casserole (Gluten-Free)
Daily*Dishin: Spicy Chipotle Chicken Pasta with Crunchy Roasted Black Beans
FN Dish: Pantry Clean-Out Sides
Hope to catch up with all my blogger friends a s a p.