Deep South Dining
Deep South Dining: Red Beans & Rice
Just like Professor Longhair said in his song "Red Beans", we got the red beans cookin' today on Deep South Dining. The Red Beans & Rice Festival is coming in a few days so Malcolm and Carol are all about this Louisiana dish. Traditionally served on Monday, this dish can be found in many different variations all around the world. From Blue Cross Blue Shield, Chef Labron Alexander joins the show to talk about his take on the dish and how the culture of Blue Cross Blue Shield really informs his cooking.
Maybe after the competition Chef Alexander will share his Red Beans and Rice recipe, but here is a great use of kidney beans, rice, and bell peppers.
Quick and Easy Stuffed Peppers
(Courtesy: of Blue Cross Blue Shield of Mississippi)
Yields: 4 servings
- 2 large red bell peppers, halved and seeded
- 1 (8 ounce) can stewed tomatoes, with liquid
- 1/3 cup plain instant brown rice
- 2 tablespoons hot water
- 2 green onions, thinly sliced
- 16 oz. ground turkey
- 1/2 cup frozen corn kernels, thawed and drained
- 1/2 (15 ounce) can kidney beans, drained and rinsed
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup part skim shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
- In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
- Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
- Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.