June 28, 2005

Rice, Beans and Peas


1 teaspoon butter OR oil
1 1/2 cups basmati rice
15 oz canned red runner beans OR kidney beans
1 cup peas
1 medium onion, chopped
1 teaspoon cumin seeds
1 teaspoon crushed red pepper flakes
1/2 teaspoon Texas-style chili powder
fresh black pepper


In a medium sauce pan, bring 2 1/2 cups of water to boil. Stir in butter/oil, a dash salt and rice and return to boil. Lower heat and simmer until all liquid is absorbed, about 18 minutes. Meanwhile, in a large pan, heat oil. Add spices and cook 1 minute. Add onions and saute until soft, 3-4 minutes. Stir in beans with liquid. Stir in peas. Cover and cook through, 3-4 minutes. Stir in rice, add black pepper to taste. Serve as is or topped with cheddar and sour cream.

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