Kidney Bean Stew with Sticky Rice aka Red Beans 'n' Rice

This was the perfect dish for the first chilly day in September! Perfect to kick-off Fall with! This dish has enough spice and flavor to keep you wanting more. The rice in this dish is so easy and so delicious, it can't be beat.








Ingredients:

Rice:

- 1 cup whole grain white rice
- 2 cups water
- salt
- pepper
- 1 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp crushed red pepper flakes
- 1 tsp olive oil
- 1/2 diced onion

Kidney Bean Stew:

- 1 can dark-red kidney beans
- 1 can diced tomatoes with Italian seasoning
- 1 onion, diced
- 5 cloves garlic, diced
- salt
- pepper
- 1/2 tsp crushed red pepper
- 1/2 tsp paprika
- 5 fresh basil leaves, chopped
- olive oil

To Make:

Pre-heat oven to 425.

In a food processor, blend together the can of tomato's with Italian seasoning.
In a medium pot, drizzle some olive oil and add diced onion and garlic and saute until tender on med. high heat, about 10 minutes.
Drain the top of the Kidney beans and add directly into the pot. Add in the tomato puree. Add remaining spices, mix together and reduce to medium heat and cover. Stir frequently while the rice is baking and reduce to med. low heat after 20 minutes.

In a baking dish, add rice and raw onions. Using the same can that the tomatoes were in, fill twice with water and add into the baking dish with rice. Add olive oil and all remaining spices. Bake uncovered for 45 minutes or until rice is sticky and not overcooked.

Once the rice is ready, remove from the stove and stir together.

To plate, in a deep bowl place 1-2 large scoops of sticky rice and top with 2 scoops of kidney bean stew. Serve immediatly and ENJOY!