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Rice and Beans

By

208 cal

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Ingredients

  • 1/2 cup finely choped carrot
  • 1/2 cup chopped onion 1 med
  • 1 fresh poblano pepper, seeded and finely chopped, or one 4oz can chopped green chile peppers, drained (optional)
  • 1 fresh serrano or jalapeno pepper, seeded and finley chopped or 1 canned jalapeno pepper, rinsed
  • drained, seeded, and finely chopped (optional)
  • 2 cloves garlic, minced
  • 1 tb cooking oil
  • 1 cup long grain white rice
  • 2 14 cups chicken broth or veg broth
  • 1 cup frozen cut green beans, thawed
  • 2 cups cooked pinto beans, rinsed and drained

Details

Preparation

Step 1

In a large skillet, cook carrot onion, poblano pepper, serrano pepper and garlic in hot oil for 3 min.
Stir in the uncooked rice, cook and stir constantly over med heat for 2-3 min or until rice is lightly browned
Carefully stir in broth and 1/4 tsp salt. bring to boiling reduce heat. simmer covered for 15 min. Add grren beans, cover and cook about 5 min more or until rice is tender and liquid is absorbed. Stir in beans, heat through.

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