Mexican Red Beans and Rice
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 354.88 ml brown rice, uncooked
- 29.58 ml olive oil
- 2 large onions, chopped
- 14.79 ml chili powder
- 2 (850.48 g) can red kidney beans (rinsed and drained)
- 236.59 ml salsa
- 59.14 ml hot water
- 157.80 ml sour cream
directions
- Cook rice according to package directions.
- To prepare the beans, heat olive oil in a large skillet over medium high heat.
- Add onions and saute until tender (about 10 minutes).
- Sprinkle on chili powder and cook 1 minute, stirring frequently.
- Add beans, salsa, and water and cook about 5 minutes.
- Serve beans over rice, with sour cream on top.
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