f4ba68c1cbedb0122ea82653afbd56f3b53077b88b4c4a5f31 Uncomplicated Healthy Living: Tex-Mex Rice and Beans http://www.freesearchenginesubmission.infoher-libido.com

Wednesday, March 18, 2015

Tex-Mex Rice and Beans

Rice and beans are a classic combo.  You can make it a million different ways.  This one uses brown rice and black beans.  You can eat it as is or you can use it as a filling for burritos or enchiladas.  I'll post a vegan enchilada sauce on March 23 for you and show you the finished enchiladas.  For now though enjoy the rice and beans.

Tex-Mex Rice and Beans

1 Cup Brown Rice
2 1/2 Cups Vegetable Broth
1 Can Rotel (Tomatoes and Green Chilies)
1 small onion, diced
1/2 green sweet pepper, diced
1/4 tsp. salt
1 Can Black Beans
1 Cup Whole Kernel Corn

Drizzle a small amount of olive oil in the bottom of your pot.  Heat over medium heat and add onion and green pepper.  Sweat onions and peppers until onion is translucent.  Add rice and toast rice for a few minutes.  Add Vegetable broth, rotel and salt.  Bring to boil and reduce heat to low.  Put a cover on the pot and allow to steam for 30 minutes.  While the rice is cooking place beans and corn in colander, rinse and allow to sit and drain.  When 30 minutes are up quickly remove cover from pot, pour in beans and corn, replace cover.  DO NOT STIR.  Allow the rice to continue cooking for another 10 to 15 minutes, or until rice is tender.  When you add the bean and corn if you see that the rice is becoming dry and a little more broth.  When the rice is tender stir to thoroughly mix.  Eat and enjoy!

Tortilla chips and a salad to great with the Rice and Beans.  You can change what kind of beans you use.  If original rotel is to spicy for you, use the mild.  As always make this your own and let me know what you think.

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