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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Better Homes & Gardens Mexican Edition Ingredients:
1/2 cup finely chopped carrot |
1/2 cup chopped onion |
1 fresh poblano peppers, seeded and finely chopped or 1 (4 ounce) can chopped green chili peppers, drained |
1 fresh serrano chili peppers, or jalapeno pepper, seeded and finely chopped or 1 can jalapeno pepper, rinsed, drained, seeded, and finely chopped |
2 garlic cloves, minced |
1 tablespoon cooking oil |
1 cup long grain white rice |
2 1/4 cups chicken broth or 2 1/4 cups vegetable broth |
1/4 teaspoon salt |
1 cup frozen cut green beans, thawed |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes.
2. Still in the uncooked rice. Cook and stir contstantly over medium heat for 2-3 minutes or until rice is lightly browned.
3. Carefully stir in broth and salt. Bring to a boil, reduce heat. Simmer, covered, for 15 minutes.
4. Add green beans, cover and cook for 5 more minutes, or until rice is tender and liquid absorbed.
5. Stir in black beans and heat through.
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