VEGAN--Mexican Rice & Vegetables

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* Exported from MasterCook *

 

Mexican Rice & Vegetables

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Beans & Rice Vegan

 

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons olive oil

1 medium onion -- chopped

3 cloves garlic -- minced

1 green pepper -- finely chopped

2 cups green beans -- diced

1 1/2 cups long-grain white rice

1 tablespoon chili powder

1/2 teaspoon salt

freshly ground pepper to taste

3 tablespoons tomato paste

3 cups water

2 cups cooked kidney or pinto beans

3 tablespoons cilantro -- finely chopped

1/2 teaspoon dried oregano

 

Heat oil in large skillet over medium-high heat. Add onion and

garlic and saute about 2 minutes. Stir in green pepper, green beans,

rice, chili powder, salt, and pepper and, tossing often, cook about 2

minutes.

Combine the tomato paste with about 1/2 cup of the water and stir

to thin out the tomato paste. Stir in the remaining water and mix

well. Pour into the skillet and cover. Bring to a boil then reduce to

a simmer. Cook 20 minutes or until all liquid is absorbed and rice is

done.

Remove from heat. Gently stir in the beans, cilantro, and

oregano. Cover again and let sit 5 minutes. Serve immediately or let

cool uncovered, then reheat.

 

 

 

 

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Per serving: 372 Calories (kcal); 8g Total Fat; (18% calories from fat);

8g Protein; 69g Carbohydrate; 0mg Cholesterol; 399mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit;

1 1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0