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Now we've added the red peppers twice. Once because we want to have a nice soft part,
but we also have a little bit of crunch and that's why we're adding the other half of
our red pepper at a very late stage.
So once this is all diced up we will add it into our small bowl along with our oregano
and our garlic. And now we're going to take our red beans or kidney beans which either
you have. And they should be in brine so I want to give these a drain. I don't want to
rinse them, I want to keep the flavor of that brine on here. And bring these back. Measure
out a tablespoon of red wine vinegar. We'll add that to our veggies. And we'll stir. Then
we're going to come back to our rice and we're going to add our beans and then our seasoned
veggies. And we will give this a stir. Should be very fragrant and also very colorful. And
then we'll try and smooth it out so it can, the rice is done cooking but we want the beans
to heat up so we're going to let that sit for about another thirty seconds while we
wait for the beans to heat up and then we'll continue to stir our ragu to make sure that
our chicken is done.