Old Mexico Black Beans and Rice

Lisa James


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


☆☆☆☆☆ 0 votes

40 Min
20 Min
Stove Top


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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
16 oz
1 can black beans rinse, drain

How to Make Old Mexico Black Beans and Rice


  • 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

Printable Recipe Card

About Old Mexico Black Beans and Rice

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

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