Ingredients

1/2 C. rice, long grained, white
1 C. red kidney beans, canned, rinsed and drained
1/4 C. chicken stock, defatted, low salt
red pepper sauce, to taste
1 tsp. olive oil
salt and pepper; to taste
Red Pepper Sauce:
3 large red peppers
3-1/2 Tbsp. olive oil
1 Tbsp. balsamic vinegar, or rice vinegar
1/2 tsp. fresh thyme leaves
salt and pepper

Cooking Instructions

Place rice in a strainer and rinse under cold water. Bring a large pot with 2 to 3 quarts of water to a boil. Add rice and boil, uncovered, for about 10 minutes. Test a grain; rice should be cooked through but not soft. Drain in a colander. Run hot water through rice, and stir with a fork. Heat beans, chicken stock, and hot pepper sauce in a saucepan, or microwave oven. Mix beans and rice together. Add oil, salt and pepper, to taste. Red Pepper Sauce: Broil peppers on all sides until lightly scorched. Place cooked peppers in a paper bag for 10 minutes. Remove peppers and peel off skin. Cut peppers open and remove stem, seeds and white flesh. Puree peppers in food processor. Mix in olive oil, balsamic vinegar and thyme. Taste for seasoning, adding salt and pepper, if desired.
 
 
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