Oxacan rice and beans

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* Exported from MasterCook *

 

Oxacan Rice and Beans

 

Recipe By :

Serving Size : 3 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup finely chopped carrot

1/2 cup chopped onion

1 fresh poblano pepper -- seeded, finely chopped

or one 4-ounce can chopped green chili peppers, drained

1 fresh serrano or jalapeno pepper -- seeded, finely

chopped

or 1 canned jalapeno pepper, rinsed, drained, seeded,

and finely chopped

2 cloves garlic -- minced

1 tablespoon cooking oil

1 cup long-grain rice

2 1/4 cups defatted low-sodium vegetable broth

1 cup frozen cut green beans -- thawed

1/4 teaspoon salt

1 cup canned black beans -- rinsed

 

1. In a large skillet cook carrot, onion, poblano pepper or canned chili

peppers, serrano or jalapeno pepper, and garlic in hot oil for 3 minutes. Stir

in the rice. Cook and stir constantly over medium-high heat for about 2 to 3

minutes or until rice is lightly browned.

 

2. Carefully stir in vegetable broth, green beans, and salt. Bring to boiling.

Reduce heat and simmer, covered, about 20 minutes or until rice is tender and

liquid is absorbed. Stir in black beans; heat through. Makes 5 cups (6 side-dish

or 3 main-dish servings).

 

Make-Ahead Tip: Prepare the recipe as directed. Cover and chill for up to 24

hours. To serve, place in a covered saucepan with 2 tablespoons water. Heat over

medium-low heat for 10 to 15 minutes or until heated through, stirring

occasionally.

 

Nutritional facts per side dish serving

calories: 206, total fat: 3g, saturated fat: 1g, cholesterol: 0mg, sodium:

393mg, carbohydrate: 37g , fiber: 2g , protein: 7g (22% DV)

 

 

Source:

" Better Homes and Gardens "

Copyright:

" bhg.com recipeId=R026235 "

Yield:

" 5 cups "

 

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Per Serving (excluding unknown items): 396 Calories; 7g Fat (15.1% calories from

fat); 11g Protein; 73g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1209mg

Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 1 Fat.

 

NOTES : A serving of black beans on top of white rice with carrots and green

beans makes an attractive, tasty, and nourishing accompaniment to any Mexican

meal. Prep: 25 minutes Cook: 25 minutes

 

Nutr. Assoc. : 0 0 0 0 4888 0 0 0 0 0 3458 0 0