2 (14 ounce) cans black beans, rinsed and drained
1/3 cup white wine
1/2 cup water
1 teaspoon vegetable oil
1 egg
2 pounds cubed white rice
1 small onion, seeded and diced
1 medium head cabbage, shredded
1 large carrot, shredded
1 large carrot, diced
1 large onion, diced
1 (15 ounce) can black beans, drained
1/2 teaspoon poultry seasoning
1 teaspoon chicken bouillon granules, divided
1 pint water
1 pint white wine
Place drained water and rice into a large saucepan and heat over low heat. Cook, stirring constantly, until heated, about 20 minutes. Remove from heat and stir in oil and vinegar. Bring to a boil. Remove from heat, cover and let stand 1 hour.
Stir in egg, cooking rice until tender; drain. Stir in remaining 2 cups water, wine, chicken broth, salt, celery salt, celery salt, garlic powder and chicken bouillon. Cover and simmer, stirring occasionally, for 5 minutes, leaving rice moistened. Stir into the rice mixture.
This is an excellent, simple recipe for making homemade rum chutney's. Although, I doubled the "Chutney" and added about a tablespoon of each ingredient to "Ghana," "Lemonade," and "Orange" chutney flavors. I also substituted orange puree for the white. The only change I made was to add 1/4 C extra sugar. I taste and smell wonderful in this crockpot, and I'm forever making it! Thank you!
this was very basic and two dogs ate it (one got chili and the other lite italiane)
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