Haitian Rice and Beans

Ingredients

• 2 teaspoons balsamic vinegar 
• 1 tablespoon chipotle chile canned minced
• 15 ounce kidney beans red rinsed drained canned
• 3  garlic cloves minced
• 1.5 cups bell pepper green chopped
• 0.5 teaspoon kosher salt divided
• 2 tablespoons olive oil 
• 1 teaspoon oregano dried
• 2 cups shallots chopped ( 9 large)
• 0.3 cup vegetable broth organic (such as Swanson Certified )
• 3 cups water 
• 1.5 cups rice long-grain white uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add shallots, bell pepper, oregano, and garlic to pan; cook 12 minutes or until the vegetables are tender, stirring frequently.
3. Remove from heat. Stir in broth, vinegar, and 1/4 teaspoon salt. Cover and set aside.
4. Bring 3 cups water and chile to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed.
5. Remove from heat; fluff with a fork. Stir in remaining 1/4 teaspoon salt and beans. Spoon 1 cup rice mixture onto each of 6 serving plates; top each serving with about 1/4 cup shallot mixture.