On Tue, 15 May 2012 12:05:49 -0400, The Cook >
wrote:

>On 15 May 2012 13:36:18 GMT, notbob > wrote:
>
>>On 2012-05-15, jmcquown > wrote:
>>
>>> And I answered you. I started with buying bean & rice mixes. Zatarain's
>>> offers some good rice & bean mixes. Then you figure out how to season &
>>> cook rice & beans together.
>>
>>I love beans and I occasionally eat rice. I dearly love Popeye's Red
>>Beans & Rice, though I'm not sure why. I think it's the salt. OTOH,
>>I jes can't see Zatarain's RB&R mix. The rice is like Uncle Bens and
>>the beans are already in the mix. Mom bought a box so I'll be trying
>>it. I'm not optimistic.
>>
>>I always thought with real RB&R, they are cooked separately, then the
>>beans top the rice. I tried that once before, but my efforts didn't
>>turn out well. Perhaps I'll try again. Although I understand the
>>economics of rice and beans, I'm not a fan. I also don't care for the
>>traditional Mexican equivelent, refritos and rice, despite loving good
>>Mexican cuisine. The two items together is like starch overkill.
>
>
>Here is the recipe posted by Art Simon a few years ago. All of the
>notes are his.
>
>
>* Exported from MasterCook *
>
> Red Beans and Rice
>
>Recipe By :Houston Chronicle
>Serving Size : 6 Preparation Time :0:00
>Categories : Stews
>
> Amount Measure Ingredient -- Preparation Method
>-------- ------------ --------------------------------
> 1 pound red kidney beans -- dried
> 2 cups onion -- chopped
> 1/2 cup celery -- chopped
> 5 cloves garlic
> 1/2 cup green onion -- chopped
> 1/4 cup parsley -- chopped
> 1 teaspoon salt
> 1/4 teaspoon black pepper -- ground
> 1/4 teaspoon cayenne pepper -- ground
> 3 cups rice -- cooked
>
>Wash and pick over the beans. Place in a 4-quart casserole and cover
>with 8 cups of water. Cover and soak overnight. Pour off the water and
>replace with 4 cups of fresh water. Add onion, celery, garlic, green
>onions and parsley. Cover and microwave on high 15 minutes or until
>boiling. Then, stirring every half hour, microwave on medium (50% of
>750
>watts) for 1 1/2 to 2 hours. Add salt, black pepper and cayenne.
>
>
>Source:
> "Art Simon"

I seriously doubt that will turn out very well... nuked beans, yeah,
right. And there're are way too many beans for just three cups of
cooked rice. I make rice and beans often, planned for tomorrow with
fried pork chops... pork chop fond will be deglazed and added to the
rice and beans. I saute the onions and garlic and then add everything
including the raw rice (2 cups), including a 1 lb can of drained and
rinsed black beans, I add 2 packets of Goya Sazon w/achiote and some
Penzeys adobo, use chicken stock if you got it instead of plain water.
I add some dehy bell pepper, I don't like hot pepper in this dish.
When in a hurry I use Penzeys dehy minced onion and granulated garlic
too... s n'p to taste. I make many versions, dictated by what's on
hand and how I feel. Sometimes it becomes arroz con pollo w/beans.
Often I do 50/50 rice and orzo. I've never used a packaged mix, that
is so dumb.