Mexican Beans and Rice

Submitted by SaraStar

"This is one of my very few successful attempts at throwing things together on a whim. Cooking time is a rough estimate based on memory."

 

• Ready In: 19mins
• Ingredients: 9
• Serves: 2

ingredients

• 1 -2 tablespoon olive oil
• 1⁄4 cup onion, diced
• 1⁄2 large jalapeno pepper, chopped
• 1 garlic clove, minced
• 1 pinch cumin
• 4 medium tomatillos, peeled and diced
• 1 (15 ounce) can pinto beans, drained and rinsed (preferably low-sodium)
• 2 tablespoons cilantro, chopped
• 2 cups cooked brown rice

directions

1. Heat oil in a medium skillet.
2. Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender.
3. Add tomatillos. Cook 2-3 more minutes.
4. Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through.
5. Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.