Old Mexico Black Beans and Rice

Lisa James

By
@justapinchcommeLisa2

This is great for a late night supper or lunch leftovers the next day.


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Serves:
4
Prep:
40 Min
Cook:
20 Min
Method:
Stove Top

Ingredients

2 Tbsp
vegetable oil
6.8 pkg
spanish rice
1/2 c
chopped green bell peppers
1/2 c
chopped onion
14 oz
can 1/2 oz. tomatoes undrained
1/2 tsp
hot pepper sauce
16 oz
1 pinto beans rinsed & drain
1/2 c
shredded cheddar cheese
2 Tbsp
parsley
16 oz
1 can black beans rinse, drain

Step-By-Step

1In a large skillet heat oil over medium heat.

2Add rice, green pepper, onion, and garlic; saute, stirring frequently, until rice is golden brown.

3Stir in 2 cups water, tomatoes, hot pepper sauce and seasonings; bring to a boil over high heat.

4Cover, reduce heat heat. Simmer 15 minutes. Stir in black and pinto beans. Cover; continue to simmer 5 minutes, or until liquid is absorbed and rice is tender,

5Served topped with cheese; sprinkle with parssley if desired. Yield: 4 servings

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Beans/Legumes
Regional Style: Mexican