All I can say is that this week has been pretty epic and in honor of Mardi Gras it's pretty dang cool that a boy from New Orleans grew up and led the Broncos into a superbowl win!
So my last recipe in honor of Mardi Gras is the traditional red beans & rice dish. This dish is special because everytime I have it somewhere, it's always different. Sometimes it's more like a gumbo, sometimes it's more like the recipe I share here and sometimes it's more like a goulash. Whichever your preference, let me know in the comments below and I'll try it out ... Enjoy and stay tuned for my travel logs of New Orleans I'm posting later this week!
Red Beans & Rice (serves 4 as a side dish, serves 2 as main)
1 1/2 cups of white rice
2 1/2 cups of chicken broth
1 1/2 cans of red beans (if you can't find red beans, you can use kidney beans as an alternative)
1 red onion, diced
1/2 cup chopped celery
1/4 cup of frozen or fresh corn kernels
1 green pepper, diced
3 teaspoons of minced garlic (or 2 1/2 cloves)
1/2 teaspoon of Old Bay Seasoning
1 tablespoon onion powder
2 tablespoons of butter
Cilantro (for garnishing)
Bring the chicken stock to a boil and add the rice and 1 tablespoon of butter. Once it begins to boil again, change the heat to low and simmer covered for 25 minutes.
While your rice is cooking, in a frying pan over medium heat, add 1 tablespoon of butter with the Old Bay seasoning. Mix well before adding the onion, celery, corn, pepper, and garlic. Saute until veggies are soft but before they brown. Add red beans and salt and pepper for 3-4 minutes before removing them from the heat.
In a separate bowl, mix together all your ingredients and garnish with cilantro.