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Red Beans and Rice

1/4 cup vegetable oil
1/3 cup onion, chopped
2 cups any raw rice (not instant)
4 cups water
1 tablespoon chicken base (powdered bouillon), dissolved in 1/4 cup hot water
2 (15-ounce) cans dark red kidney beans (with liquid)
1/2 to 1 teaspoon seasoning salt

In large pot, sauté onion in oil over medium heat until clear. Add raw rice (we used brown rice), water and bouillon. Cover and cook over low-medium heat until you can no longer see the water, about 20 minutes. Add beans and liquid and seasoning salt. Stir, cover and continue cooking until rice is tender, approximately 40 minutes. Note: Add more water if rice begins to stick to bottom of pan. Makes 8 generous servings.

Note: Chopped green or red peppers can be added with the onion if desired. Black beans can be substituted for the red beans.

Monday, December 20, 1999

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