Ingredients
2 cloves garlic, finely chopped
2 tsp (10 ml) smoked paprika
½ tsp (3 ml) Cajun spice
1 tsp. (5 ml) oregano
½ tsp (3 ml) salt
2 cups (500 ml) jasmine or basmati rice
1 cup (250 ml) salsa
1 can (540 ml)
Del Monte red beans
, drained & rinsed
3 cups (750 ml) vegetable broth
1/2 cup (125 ml) whole or sliced green olives
1/4 cup (60 ml) chopped parsley
Preparation
- In large skillet with tight-fitting lid, heat oil over medium heat. Add onion; cook 5 minutes, until softened.
- Add garlic, paprika, Cajun spices, oregano, salt and mix well.
- Stir in rice; cook 2 minutes, until slightly translucent.
- Stir in salsa, beans and broth. Bring mixture to a boil.
- Reduce heat to medium-low and simmer, covered, until liquid is absorbed and rice is tender, about 25 minutes. Add more broth if needed. Stir regularly to prevent sticking.
- Sprinkle olives and parsley over rice and serve. Keeps for several days in the refrigerator. Can be frozen.
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