Mexican Red Beans & Rice
- Ready In:
- 1 1⁄2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
- 3 cups water
- 1 tablespoon vegetable oil
- 1⁄2 teaspoon salt
- 1 -2 tablespoon olive oil
- 1 large onion, finely diced
- 1 tablespoon chili powder
- 2 (15 ounce) cans red kidney beans, rinsed and drained
- 1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
- 1⁄8 cup water
- light sour cream, for topping (optional)
- minced fresh parsley, for garnish (optional)
- In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
- Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
- During the last 15 minutes that rice cooks, prepare bean mixture.
- Heat olive oil in large skillet over med-high heat.
- Add onions& saute for approx.
- 10 minutes or until translucent and soft.
- Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
- Add beans, salsa and water to pan and cook for approx.
- 5 more minutes, until mixture is hot.
- To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.
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