Simple Rice and Beans
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 cup converted rice
- 1 teaspoon garlic, minced
- 1⁄2 teaspoon cumin, ground
- 1 pinch cayenne (or 1 pinch dried ancho chile powder or chipotle chile powder)
- 1 tablespoon olive oil
- 1 (19 ounce) can kidney beans, drained and rinsed
- 1⁄2 cup chicken broth
- green onion, sliced for garnish
directions
- Cook rice according to package directions.
- Saute garlic, cumin and cayenne in oil in a skillet over medium heat 1 minute. Stir in beans and broth; bring to a simmer and cook 5-8 minutes to heat through.
- Top rice with beans and garnish with sliced green onions.
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RECIPE SUBMITTED BY
I am a stay-at-home-mom, or rather, drive-around-in-the-minivan mom to DS7, DD6, DD5 and DS1. DH is lactose intolerant so I have learned to work around that in my recipes. I started baking cookies and such when I was about 9, and cooking daily suppers when I was 13 so I have been in the kitchen for a good percentage of my life already. It's a good thing that it's my favourite place to be!
My favourite appliance is a rice cooker, with the Kitchenaid mixer running a close second. DH bought a Traeger wood pellet barbecue for Mother's Day a few years ago and it is amazing.
I almost always wear an apron in the kitchen because I'm a sloppy cook and stained too many shirts. My favourite is from www.ashtongreen.com, a Canadian website that sells great kitchen stuff.
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