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Red Beans, Pink Rice and Green Onions
2 T. oil 1 1/2 cups long grain rice 3 cups chicken broth 2 small tomatoes, peeled, seeded and chopped 1 can red kidney beans, rinsed and drained (1 lb) Salt and pepper to taste 3 green onions, finely chopped, green part only
In a pan, stir together first 6 ingredients. Cover pan and simmer mixture for 30 minutes or until rice is tender and liquid is absorbed. When rice is cooked, stir in the green onions. Serve as an accompaniment to dinner in a Mexican mood. Serves 8 Source: With Love from Darling's Kitchen