Recipe by Mmmm Tasty
This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.
Top Review by tamalita
Delicious! I made a few minor changes, mostly to accommodate our preferences. I did think about adding uncooked rice to the mix, but in the end went ahead and pre-cooked the rice. I added 1 can of red kidney beans and 1 can of black beans (only because the can of kidney beans I had was smaller than the recipe called for). Although the lime I used was very juicy, I still didn't think there was enough liquid in the bean mix so I added a can of tomatoes and green chiles. I used Mexican style sour cream, because it was what I had. I only baked the mixture for 30 minutes. The result was absolutely delicious. The flavors of the lime and cilantro and cumin complemented each other so well. Although I resisted the temptation to add cheese, I did add a dollop of sour cream before serving.
- 2 medium onions, chopped small
- 1 large green pepper, chopped small
- 1⁄2 bunch fresh cilantro, stems separated from leaves and chopped stems finely, leaves reserved
- 2 tablespoons olive oil
- 1 tablespoon oregano
- 2 tablespoons ground cumin
- 1 tablespoon chili powder
- 2 bay leaves
- 4 large garlic cloves, chopped fine
- 2 -3 tablespoons water
- 1 (26 ounce) can dark red kidney beans
- 1 cup commercial mild salsa (Price Chopper)
- 1 lime, juice of
- hot sauce
- 1⁄3 cup sour cream
- 1 1⁄2 cups dry rice, cooked to yield 3 cups
Directions See How It's Made
- In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
- Add oregano, cumin, chili powder and bay leaves and saute another minute.
- Add garlic and salt, saute briefly.
- Add a couple of tablespoons of water to stop garlic from cooking.
- Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
- When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
- You may have to add a little water from time to time if mixture begins to dry out.
- Preheat oven to 350 degrees.
- Chop reserved cilantro leaves.
- Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
- Cover and bake for 35 to 45 minutes.
- Remove from oven and stir in the other ½ of the reserved cilantro leaves.