Chef Todd Kelly’s Beans & Rice Recipe

1 c. Cooked basmati rice
1/2 c. Alfredo sauce
Salt and pepper
Combine rice and sauce. Season with salt and pepper. Roll rich into golf ball size balls

1 c bread crumbs
2 eggs
1 c flour
Whisk eggs
In place flour and bread crumbs in separate bowls
Roll the rice balls in flour then egg then bread crumbs
Gently fry rice until golden brown. Reserve hot

1 c fresh garbanzo bans
2 T curry powder
1 ea shallot
2 T fresh ginger
2 c chicken broth

In a pot add 1 T of oil and heat over medium heat. Add the shallots and ginger and cook until fragrant. Add the curry powder and toast for 1 minute add the beans and chicken broth and cook until beans are tender

2 ea Roma tomatoes
2 T fresh cilantro
Salt and pepper
Dice tomatoes and season with cilantro, salt and pepper.

To assemble
Place the cooked beans and some of heir broth in the bottom of a bowl. Place crispy rice on top of he beans. Top with tomato salad. Place a few fresh cilantro leaves on top.