Red Beans and Dirty Rice

Dirty rice is a fast and simple vegetarian meal to prepare; you don't even have to drain the beans. I used a red parboiled Indian (Matta) rice, but you could use whatever rice you like. If it is not parboiled or whole grain, it may just be a bit softer - Hint: to avoid this, just toast the rice a bit in the oil before adding the water, and the grains should stand more separately after cooking. I served with a cool tomatoes-and-yogurt garnish to the hot steaming rice, along with a crisp salad.

1/2 cup onion, diced

1 carrot, diced

1 jalapeño pepper, minced

dash crushed red pepper flakes to taste

1 cup par boiled rice (I used Indian Matta Red Rice)

1-1/2 cups water or broth

1 can red beans, undrained

1/2 tsp garlic powder

1/2 tsp chipotle chili powder

1/4 tsp salt

Sauté the onion, carrot and jalapeño in a dash of olive oil in a medium pot. Cook for about 5 minutes, until the veggies soften and become aromatic. Add the crushed red pepper flakes and cook another 2 minutes.

Add the rice and stir to coat with oil, and heat through. Add the remaining ingredients and bring to a gentle boil. Stir and reduce heat to a gentle simmer. Cook covered for about 15-20 minutes, until all the water is absorbed. Remove from heat and let stand another 10 minutes.

Fluff with a fork.

Serve with yogurt, if desired.

Cook’s Note: I served the rice with a relish of sliced grape tomatoes tossed with yogurt, crushed red pepper flakes and dill.

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