Red Chile Rice with Black Beans and Dried Tofu
Why I Love This Recipe
To replace the chicken in the original recipe, I used the kind of dried bean curd found in Asian markets, but you can use TVP, smoked tofu, or additional beans instead. Rehydrate TVP chunks the same way as dried tofu; skip the soaking for smoked tofu or beans and add them to the rice along with the black beans. Add additional chile powder to taste.
(taken from blog.fatfreevegan.com)
Ingredients You'll Need
1 medium onion, chopped
1 cup long-grain brown rice
4 cloves garlic, chopped
1 1/2 teaspoons ancho chile powder (or other mild chile powder)
1 teaspoon smoked Spanish paprika
3 cups vegetable broth (I used No-Chicken)
1/2 teaspoon salt (or to taste)
2 ounces dried tofu or TVP
1 cup vegetable broth plus sufficient water to cover
1 teaspoon ancho chile powder
1 15-ounce can black beans (or 1 1/2 cups), rinsed and drained well
1/4 cup chopped green onions
2 cups baby spinach (optional)
about 1/2 cup salsa, to serve
Directions
Lightly spray the bottom of a heavy saucepan with canola or olive oil. Heat on medium-high and add the onion. Cook, stirring, until the onion becomes translucent. Add the rice and cook for another minute or two. Add the garlic, 1 1/2 teaspoons of chile powder, and smoked paprika and cook for 1 more minute.
Add the broth and salt (use less if the broth is salted) and stir well. Bring to a boil, reduce the heat to low, and cover the pot. Cook for 25 minutes.
While the rice is cooking, prepare the dried tofu or TVP if you're using it. Place the dried tofu in a microwaveable bowl and add the 1 cup vegetable broth. Add enough water to cover the tofu, and stir in 1 teaspoon of chile powder. Microwave on high power until broth boils. Stir and allow to stand until dried tofu is tender. (If you're using large chunks of TVP, additional cooking time may be necessary.) Alternately, bring to a boil on the stove for 1 minute and let stand until tender.
After the rice has cooked for 25 minutes, drain the dried tofu and add it and the black beans to the rice. Do not stir--just put them on top of the rice. Re-cover the pot and continue to cook until rice is tender and liquid is mostly absorbed, about 25 minutes. Add the green onions and spinach, re-cover, and cook for 5 more minutes. Stir well to combine and serve with salsa at the table.
Makes 4 servings. Each (excluding salsa) contains 379 Calories (kcal); 2g Total Fat; (4% calories from fat); 24g Protein; 69g Carbohydrate; 0mg Cholesterol; 729mg Sodium; 15g Fiber.
(taken from blog.fatfreevegan.com)
