Tex-Mex Red Beans and Rice

Photo by Helen (#1) C.
Adapted from community.qvc.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from community.qvc.com

Ingredients

  • 1

    can kidney beans, drained

  • 1

    tablespoon chili powder (more if you like it spicy)

  • 1

    teaspoon olive oil

  • 1

    large onion or 2 small onions, chopped

  • 1

    cup salsa – any kind

  • 1/4

    cup water

  • 1

    cup uncooked rice

  • sour cream

Directions

Cook rice according to package directions. At the same time, heat the oil in a skillet. Add onions and sauté till tender and translucent. Then add the chili powder and cook 1 minute. Add beans, salsa and water. If the mixture is too thick, add an additional 1/4 cup water. Bring to a light boil, reduce heat and simmer about 5 minutes – longer if the mixture is too watery. Then serve over the rice with a small dollop of sour cream. Serves 3 to 4 people.

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