Oaxacan Rice and Beans
From Better Homes & Gardens Mexican Edition
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READY IN: 45mins
SERVES: 4-6
YIELD: 6 side dishes
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup finely chopped carrot
- 1⁄2cup chopped onion
- 1fresh poblano peppers, seeded and finely chopped or (4 ounce) can chopped green chili peppers, drained
- 1fresh serrano chili peppers, or jalapeno pepper, seeded and finely chopped or 1 can jalapeno pepper, rinsed, drained, seeded, and finely chopped
- 2
- 1tablespoon cooking oil
- 1
- 2 1⁄4
- 1⁄4teaspoon salt
- 1cup frozen cut green beans, thawed
- 1
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DIRECTIONS
- In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes.
- Still in the uncooked rice. Cook and stir contstantly over medium heat for 2-3 minutes or until rice is lightly browned.
- Carefully stir in broth and salt. Bring to a boil, reduce heat. Simmer, covered, for 15 minutes.
- Add green beans, cover and cook for 5 more minutes, or until rice is tender and liquid absorbed.
- Stir in black beans and heat through.
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