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Recipe submitted by becschmidt@yourmom.com

Easy Mexican Beans and Rice

Ingredients (use vegan versions):

    1 medium onion
    1-2 cloves garlic
    1 15oz. can kidney beans, or other bean if preferred, rinsed
    1 15oz. can diced tomatoes w/ green chiles
    1 veg. bouillon cube (or 2 cups veg. broth)
    2 cups water (omit if using 2 cups veg. broth)
    1 cup uncooked white rice (any kind can be used)
    1/2 tablespoon olive oil
    shake of Adobo spice, optional (mix of spicy spices)
    salt to taste

Directions:

Chop onions and garlic. Put the water or veg. broth in a pot with a lid and bring to a boil. (Once boiling, add boullion cube to water.) Add the garlic, onion, beans, and tomatoes and chiles, and bring to a boil again. Add the rice, oil, spices, and salt and stir. Bring to a boil.  Reduce heat to low simmer, stir once more and cover with lid. Cook about 15-20 minutes, until water is absorbed. It may be a shorter or longer time depending on which kind of rice you use, so keep checking!

Serves: 4-6

Preparation time: approximately 25 minutes

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I tried this for dinner and it was very good and tasty.  It tastes better when cold.

Archived comment by: meerasowri

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