Question: how to make red beans and rice
Options:
Run through a food mill: 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).
Saute 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).
Answer: Saute 1 each chopped onion, bell pepper and garlic clove with 1 tablespoon tomato paste in vegetable oil in a saucepan over medium heat, 5 minutes. Add 3 1/2 cups water, 2 cups converted rice and 1 teaspoon each ground cumin and kosher salt. Bring to a boil. Reduce the heat to low, cover and cook until the rice is tender, 20 minutes. Stir in two 14.5-ounce cans red beans (rinsed).