1 tablespoon olive oil
1 cup chopped onion
1 green bell pepper, chopped
2 cloves garlic, minced
1 teaspoon salt
4 tablespoons tomato paste
1 (15.25 ounce) can kidney beans, drained with liquid reserved
1 cup uncooked white rice
Directions
- Heat the oil in a sauce pan over medium heat. Saute onion, bell pepper and garlic until the onion is translucent. Add salt and tomato paste and reduce the heat to low to cook the mixture for 2 minutes. Stir in the beans and rice.
- Pour in the liquid from the beans into a large measuring cup and add water to measure the liquid out to 2 1/3 cups. Pour into the beans and cook for 45 minutes or until liquid is absorbed and the rice is cooked.
Cranberry and Cilantro Quinoa
This side salad is cool, refreshing and packed with protein. For this recipe, you will need:
½ cups water
1 cup uncooked quinoa, rinsed
¼ cup red bell pepper, chopped
¼ cup yellow bell pepper, chopped
1 small red onion, finely chopped
1 ½ teaspoon curry powder
¼ cup chopped fresh cilantro
1 lime, juiced
¼ cup toasted sliced almonds
½ cup minced carrots
½ cup dried cranberries
Salt and ground black pepper to taste
How to Cook
- Pour the water into a saucepan and cover with a lid to bring the water to a boil over high heat. Pour in the quinoa, recover and let it simmer for 15-20 minutes until the water is absorbed. Scrape the cooked quinoa from the saucepan into a bowl and chill in the refrigerator until cold.
- Once cold, stir in the onion, curry powder, red pepper, yellow pepper, lime juice, cilantro, cranberries, carrots and sliced almonds along with the salt and pepper. Chill before serving.
Cookout-Approved Labor Day Side Dishes was originally published on blackdoctor.org
