Rice with Red Beans

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Rice with Red Beans

 

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A Mexican meal is not complete without a dish of hearty beans and rice.

This recipe combines the tantalizing flavors of the Latin table in a dish

that complements the classic dishes of Mexican cuisine.

 

Cuisine: Mexico

Prep Time: 10 minutes

Cooking Time: 25 Minutes

Yield: 4 servings

 

 

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Ingredients - (Click on a shopping cart to view an individual product. Click

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3 tablespoon(s) Vegetable oil

2 cup(s) Red kidney beans

2 cup(s) Long-grain rice

4 cup(s) Chicken stock(use McKays chicken style seasoning or vegetable

stock)

1 tablespoon(s) Mexican oregano

1 tablespoon(s) Garlic, minced

1 Green pepper, chopped

½ cup(s) Onion, small dice

1 teaspoon(s) Cumin, ground

1 Bay leaf

4 tablespoon(s) Cilantro, chopped

to taste Salt

to taste Black pepper, freshly ground

 

 

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Instructions

 

In a large pot, heat oil; add garlic, green pepper, onion, and cumin, and

sauté until onions are softened.

Add rice, and stir until well-coated with oil.

Add stock, and bring to a boil. Reduce heat to a slow simmer. Add bay leaf

and oregano, and cover pan.

Cook over low heat about 25 minutes, or until rice is tender, adding more

liquid as necessary.

When rice is cooked, add beans and cilantro. Stir well, and season with salt

and pepper, to taste.

 

 

 

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