Difference between revisions of "Vegetarian Chili with Rice"
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* 4 cups cooked [[brown rice]] | * 4 cups cooked [[brown rice]] | ||
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# Sauté [[onion]]s, [[cumin]], [[parsley]], [[garlic]] and [[paprika]] in vegetable stock in large stock pot. | # Sauté [[onion]]s, [[cumin]], [[parsley]], [[garlic]] and [[paprika]] in vegetable stock in large stock pot. | ||
# Add [[pinto bean]]s, [[tomato]], [[annatto|achiote]] and hot sauce then simmer for 1 hour then add [[rice]] and let stand for 1 hour before serving. | # Add [[pinto bean]]s, [[tomato]], [[annatto|achiote]] and hot sauce then simmer for 1 hour then add [[rice]] and let stand for 1 hour before serving. | ||
Latest revision as of 17:18, 29 June 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Barger Estate in Mckinney, Texas in 1997. From "Catsrecipes Y-Group"[1]
Ingredients
- 1 large white onion chopped
- 1 tablespoon cumin
- 1 tablespoon parsley
- 1 tablespoon garlic
- 2 tablespoons paprika
- ½ cup vegetable stock
- 3 cans pinto beans
- 1 large can crushed tomatoes
- 2 packets achiote
- 2 tablespoons hot sauce
- 4 cups cooked brown rice
Procedures
- Sauté onions, cumin, parsley, garlic and paprika in vegetable stock in large stock pot.
- Add pinto beans, tomato, achiote and hot sauce then simmer for 1 hour then add rice and let stand for 1 hour before serving.
References
- ↑ "Catsrecipes Y-Group" http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group
