Can I be a vegetarian day 2: Red Beans and Rice

May 7, 2015

Well, two days in and I'm feeling pretty good. I'm not missing meat and I'm enjoying some wonderful recipes. The scale already has told me that I'm back to normal which is a relief. I'm at a size where it's better if I don't gain any weight but it's murder to lose weight.... I'll say one thing for sure. If you're interested in a weight loss, you really have to make a strong commitment. Regardless, GTLF makes it easy since we've made more than 300 recipes and love all of them.  Enjoy Red Beans and Rice.

Skillet Red Beans and Rice

GTLF: Meatless Main Dishes

Serves 4, working time 20 min., total time 45 min.

2 tsp olive oil

3 onions, finely chopped

2 carrots, halved lengthwise and thinly sliced

1 1/4 C long grain rice

1 1/2 tsp dried thyme

1 1/2 tsp dried oregano

14 1/2 oz. can reduced sodium vegetable broth

3/4 C dry white wine

1 C frozen baby lima beans, thawed

1 1/2 C canned no salt added tomatoes, chopped with their juices

1/2 tsp slat

1/2 tsp freshly ground black pepper

15 oz. can red kidney beans, rinsed and drained

1/2 C chopped fresh parsley

1 tablespoon fresh lime juice

1. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the onions and carrots and cook until the onions are softened, about 5 min. Add the rice, thyme, and oregano and cook until fragrant, about 1 min.

2. Stir the broth, wine, and 1 cup of water into the pan. Bring to a simmer, cover, and cook for 10 min. Stir in the lima beans, tomatoes, salt, and pepper ad bring to a boil. Reduce to a simmer and cook until the rice is tender, about 8 min. Stir in the kidney beans and parsley, remove from the heat, cover, and let stand for 5 min. to heat through. Stir in the lime juice and serve.

Tips:

1. GTLF suggests that if you like spice, just add it to your plate. We added the salsa chili tepin that my dad brought in the last visit. It was delicious!

2. I think it's interesting that the rice is not browned the way it is in the Spanish rice my parents taught me to make. I wonder what the purpose of browning rice is... hmmm.