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Prep Time: 10 Minutes Cook Time: 9 Minutes |
Ready In: 19 Minutes Servings: 2 |
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This is one of my very few successful attempts at throwing things together on a whim. Cooking time is a rough estimate based on memory. Ingredients:
1 -2 tablespoon olive oil |
1/4 cup onion, diced |
1/2 large jalapeno pepper, chopped |
1 garlic clove, minced |
1 pinch cumin |
4 medium tomatillos, peeled and diced |
1 (15 ounce) can pinto beans, drained and rinsed (preferably low-sodium) |
2 tablespoons cilantro, chopped |
2 cups cooked brown rice |
Directions:
1. Heat oil in a medium skillet.
2. Add onion, jalapeno, garlic and cumin. Cook 2-3 minutes or until tender.
3. Add tomatillos. Cook 2-3 more minutes.
4. Add pinto beans and cilantro. Cook 2-3 more minutes, or until heated through.
5. Serve beans over rice. Top with cheese and/or sour cream if desired. Leftovers, without toppings, are particularly good reheated after a day or so.
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