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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is the spanish rice I grew up eating and I like to serve it with my Creamy Tex Mex Enchiladas. Depending on whether or not you are serving a chicken or beef main dish, coordinate the broth to go along with it. You can also substitute black or kidney beans if you prefer. It comes from a Pace Picante Tex Mex cookbook. Oh so good! Ingredients:
1 cup rice |
2 garlic cloves, minced |
2 tablespoons vegetable oil |
2 1/2 cups chicken broth or 2 1/2 cups beef broth |
1 teaspoon ground cumin |
1/2 teaspoon oregano |
16 ounces canned pinto beans, drained and rinsed |
1/3 cup salsa |
1/4 cup sliced green onion |
Directions:
1. Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.
2. Add broth, cumin, and oregano; bring to a boil.
3. Reduce heat and cover tightly. Simmer for 20 minutes.
4. Remove from heat and stir in beans.
5. Let stand until all liquid is reabsorbed, about 5 minutes.
6. Stir in salsa and green onions.
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