RCI-SN.003.0092.001
Christmas Crackers
Christmas Crackers from the Recidemia collection
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- painted pinto beans (prepared according to package instructions)12 oz
- rice of your choice (prepared according to package instructions)¾ cup
- 2 cups
- scallions2 buncheschopped
- pkg sun-dried tomatoes1 unitchopped finely
- 1 tsp
- 1 unit
- 1 unit
Method
1
Prepare the painted pinto beans and rice according to their package instructions, then set aside in separate bowls.
2
Chop the scallions into thin rounds, separating the white and light green parts from the darker green tops; finely chop the sun-dried tomatoes and roughly chop the parsley leaves.
3
Heat the olive oil in a large skillet or shallow pan over medium heat, then add the white and light green parts of the scallions and cook for 1–2 minutes until softened.
2 minutes
4
Stir in the prepared beans, cooked rice, salsa, and sun-dried tomatoes, mixing well to combine all ingredients.
5
Cook the mixture over medium heat, stirring occasionally, until warmed through and the flavours have melded together.
3 minutes
6
Remove from heat and fold in the darker green scallion tops and fresh parsley.
7
Divide the mixture among serving bowls and top each portion with a dollop of yoghurt before serving.