Old Mexico Black Beans and Rice

Lisa James

By
@justapinchcommeLisa2

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


Featured Pinch Tips Video

Rating:

 Be the First

Comments:

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

Directions Step-By-Step

1
In a large skillet heat oil over medium heat.
2
Add rice, green pepper, onion, and garlic; saute, stirring frequently, until rice is golden brown.
3
Stir in 2 cups water, tomatoes, hot pepper sauce and seasonings; bring to a boil over high heat.
4
Cover, 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,
5
Served 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