Mexican Red Beans and Rice |
|
 |
Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This is from Jeanne Lemlin's book, Quick Vegetarian Pleasures. Ingredients:
1 1/2 cups brown rice, uncooked |
2 tablespoons olive oil |
2 large onions, chopped |
1 tablespoon chili powder |
2 (15 ounce) cans red kidney beans (rinsed and drained) |
1 cup salsa |
1/4 cup hot water |
2/3 cup sour cream |
Directions:
1. Cook rice according to package directions.
2. To prepare the beans, heat olive oil in a large skillet over medium high heat.
3. Add onions and saute until tender (about 10 minutes).
4. Sprinkle on chili powder and cook 1 minute, stirring frequently.
5. Add beans, salsa, and water and cook about 5 minutes.
6. Serve beans over rice, with sour cream on top.
|
|