Ingredients
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1 large green pepper, chopped small
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1/2 bunch fresh cilantro, stems separated from leaves and chopped stems finely, leaves reserved
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2 tablespoons olive oil
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1 tablespoon oregano
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2 tablespoons ground cumin
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1 tablespoon chili powder
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2 bay leaves
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4 large garlic cloves, chopped fine
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2 -3 tablespoons water
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1 (26 ounce) can dark red kidney beans
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1 cup commercial mild salsa (Price Chopper)
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1 lime, juice of
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hot sauce
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1/3 cup sour cream
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2 medium onions, chopped small
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1 1/2 cups dry rice, cooked to yield 3 cups
Instructions
- In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
- Add oregano, cumin, chili powder and bay leaves and saute another minute.
- Add garlic and salt, saute briefly.
- Add a couple of tablespoons of water to stop garlic from cooking.
- Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
- When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
- You may have to add a little water from time to time if mixture begins to dry out.
- Preheat oven to 350 degrees.
- Chop reserved cilantro leaves.
- Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
- Cover and bake for 35 to 45 minutes.
- Remove from oven and stir in the other ½ of the reserved cilantro leaves.
- Serve.