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Mexican Rice & Beans

October 7, 2009
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Toss out your boxed rice mixes and try this delicious recipe–it’s easy and tasty! I serve this as a side dish with fajitas or enchiladas. But it could also make a great vegetarian meal served with sauteed bell peppers and onions. This recipe make enough for 4-6 servings.

Ingredients:
2 teaspoons extra virgin olive oil
1 Tablespoon minced dried onions
1 1/2 cups uncooked long-grain rice
1 teaspoon ground cumin
1 teaspoon chili powder
6 ounces canned diced tomatoes
1 cup black beans, drained and rinsed
3 cups water
Kosher salt, to taste

Directions:

  • In a large deep skillet or saute pan, heat oil over medium heat.
  • Add minced onion and rice. Stir to coat with oil.
  • Mix in cumin, chili powder, tomatoes, beans, water and salt. Stir to combine.
  • Bring to a boil. Cover and reduce heat to low.
  • Simmer, covered, 25-30 minutes or until rice is tender. Stir occasionally.
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