 |
Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Another version of Spanish Rice...influenced mainly by what I had in the cabinet at the time. I used a rice cooker and didn't really measure anything, so these measurements are approximate. Added some cheddar jack cheese, sour cream and steak for a delicious guadelajara burrito. Ingredients:
6-8 cups prepared white rice |
1 package goya sazon seasoning (6.33oz) |
2 medium onions (coarsely chopped) |
1 green bell pepper (coarsely chopped) |
2 large tomatoes (diced) |
3 cloves garlic (diced) |
2 cans (15.5oz) pink beans (drained) |
2 tbsp olive oil |
2 tsp red pepper flakes or 2 dried jalepenos (chopped) |
2 tsp ground cumin |
Directions:
1. Over medium heat, heat the olive oil in a medium pot and add the garlic and onions. Saute until onions are translucent.
2. Add beans, tomatoes, bell pepper, pepper flakes or pepper, and cumin and mix well. The liquid from the tomatoes was enough to stop everything from sticking to the pot, but I was making a smaller batch. If you need more, splash in some chicken stock, light colored beer, or water to deglaze.
3. In the meantime, mix the packet of Sazon into the prepared rice until it is evenly coated.
4. In a large bowl, mix the rice and the bean mixture well.
5. Voila!
|
|