old mexico black beans and rice

Name: Old Mexico Black Beans and Rice
Prep time: 40 min
Cook time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 tablespoon(s) vegetable oil; 6.8 package(s) spanish rice; 1/2 cup(s) chopped green bell peppers; 1/2 cup(s) chopped onion; 14 ounce(s) can 1/2 oz. tomatoes undrained; 1/2 teaspoon(s) hot pepper sauce; 16 ounce(s) 1 pinto beans rinsed & drain; 1/2 cup(s) shredded cheddar cheese; 2 tablespoon(s) parsley; 16 ounce(s) 1 can black beans rinse, drain

26 Pinches 2 Photos

Lisa James

Salina, KS

Updated on Jun 25, 2015

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

Rate

prep time 40 Min

cook time 20 Min

method Stove Top

yield 4 serving(s)

Ingredients

2 tablespoons vegetable oil
6.8 packages spanish rice
1/2 cup chopped green bell peppers
1/2 cup chopped onion
14 ounces can 1/2 oz. tomatoes undrained
1/2 teaspoon hot pepper sauce
16 ounces 1 pinto beans rinsed & drain
1/2 cup shredded cheddar cheese
2 tablespoons parsley
16 ounces 1 can black beans rinse, drain

How To Make old mexico black beans and rice

Step 1

In a large skillet heat oil over medium heat.

Step 2

Add rice, green pepper, onion, and garlic; saute, stirring frequently, until rice is golden brown.
Step 3

Stir in 2 cups water, tomatoes, hot pepper sauce and seasonings; bring to a boil over high heat.
Step 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,
Step 5

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