Tex Mex Rice and Beans
"Just a quick version of mexican rice I made tonight and it was pretty good.
UPDATE:
Sometimes instead of Chicken Stock I use tomato sauce to give it that "red mexican rice" look... it tastes pretty good that way too :)"
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 tablespoons olive oil
- 1⁄2 yellow onion (chopped)
- 1⁄2 cup green bell pepper (chopped)
- 2 minced garlic cloves
- 1 (10 ounce) can rotel
- 1 (16 ounce) can pinto beans
- 1 cup white rice (not quick cooking)
- 3⁄4 cup chicken stock
directions
- heat olive oil
- add onion, peppers and garlic.
- cook until transparent.
- add rice and toast.
- add chicken stock and rotel.
- bring to a boil
- reduce heat and simmer covered for 20 mins (DO NOT PEAK).
- when 20 mins is up add beans.
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Reviews
-
Always looking for a quick and easy recipe to cook for one person, and this one sure hit the spot. Only changes I made were in using black beans and brown rice - which required additional broth. Heated left overs and wrapped in tortilla shell and added grated cheese (YUM!!). Thanks for the recipe.
