Tuesday, February 1, 2011


Mexican Rice & Beans

1 TB extra-virgin olive oil
1 cup diced red onions
2 cloves garlic, minced
2 1/2 cups water
1 1/2 cups brown rice, uncooked
1 (10-oz) can diced tomatoes & green chilies (Ro-tel)
1 tsp cumin
1/4 tsp cayenne pepper
1 (15.5-oz) can black beans, rinsed & drained
1 TB chopped fresh parsley or 1 tsp dried parsley

Rinse rice in a strainer under cold running water for 30 seconds, swirling the rice around with your hand. Drain, and set aside. Heat olive oil in a large saucepan over medium heat. Add onions, and cook until soft and translucent. Add garlic, and cook one minute, stirring frequently so garlic doesn't burn.

Pour in water, rice, tomatoes and chilies, cumin, and cayenne pepper. Heat to boiling. Reduce heat and cover. Simmer 45-55 minutes or until rice is tender and nearly all of the liquid is absorbed. Add beans, and stir well. Cook another 8-10 minutes. Add parsley, and serve. Makes 5 1/2 cups.

Recipe Notes
•This recipe is fairly spicy, so to cut down on the "heat," reduce cayenne pepper to 1/8 tsp or eliminate it completely.
I added the lettuce & it gave it a more Mexican taste but then that could of just been my taste buds crying out for Mexican LOL but it is a keeper for the recipe box for when I crave Mexican on a more healthier level
be sure to visit Http://blessedwithgrace.net where you'll meet some wonderful people sharing great recipes

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