Tex-Mex Red Beans and Rice
- 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
Adapted from community.qvc.com
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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