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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Just a quick version of mexican rice I made tonight and it was pretty good. UPDATE: Sometimes instead of Chicken Stock I use tomato sauce to give it that red mexican rice look... it tastes pretty good that way too :) Ingredients:
3 tablespoons olive oil |
1/2 yellow onion (chopped) |
1/2 cup green bell pepper (chopped) |
2 minced garlic cloves |
1 (10 ounce) can rotel |
1 (16 ounce) can pinto beans |
1 cup white rice (not quick cooking) |
3/4 cup chicken stock |
Directions:
1. heat olive oil
2. add onion, peppers and garlic.
3. cook until transparent.
4. add rice and toast.
5. add chicken stock and rotel.
6. bring to a boil
7. reduce heat and simmer covered for 20 mins (DO NOT PEAK).
8. when 20 mins is up add beans.
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