Rice with Adzuki Beans and Jalapenos 2 tb Olive oil
1 Yellow onion, chopped
1 Green bell pepper, diced
2 Jalapeno chile, seeded and minced
2 Cloves garlic, minced
1 tb Pure chile powder
1 ts Ground cumin
1 ts Annatto powder
1 1/2 c White rice, uncooked
3 c Water
4 c Cooked adzuki beans, or dark red kidney beans
1/2 c Stuffed green olives, chopped
2 tb Cilantro, chopped
Salt to taste
In a large saucepan, heat the oil over medium heat. Add the onion, bell
pepper, jalapenos, and garlic, and cook until the onion and bell pepper are
tender, about 8 minutes. Stir in the chile powder, cumin, and annatto and
cook 1 minute. Add the rice and water and heat to boiling. Reduce heat to
low, cover, and simmer 15 minutes or until liquid is absorbed and rice is
tender. Stir in the beans and olives and heat through. Remove from heat,
and stir in the cilantro. Salt to taste.
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