Soybeans And Rice Recipe

Ingredients

1

cup dried soybeans (8 oz), sorted, rinsed

2

cups water

1

teaspoon olive, canola or soybean oil

1

large onion, chopped (1 cup)

1

large green bell pepper, chopped (1 cup)

1

clove garlic, finely chopped

1 3/4

cups chicken broth

1/4

teaspoon dried oregano leaves

1/8

teaspoon ground red pepper (cayenne)

2

dried bay leaves

3/4

cup uncooked regular long-grain white rice

1

can (14.5 oz) diced tomatoes, undrained

Preparation

In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.

Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.

Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.

Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.

Related Video