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Mexican Beans and Rice
Posted By archives On April 12, 2010 @ 9:56 am In Beans and Legumes | 4 Comments
Recipe by: Rebecca Schmidt
I know beans and rice is pretty basic, but it is pretty easy to make and easy for families to eat!
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 brown rice (any kind can be used)
shake of Adobo spice, optional (mix of spicy spices)
salt to taste
Chop onions and garlic. Put the water or veg. broth in a pot with a lid and bring to a boil. (Once boiling, add bouillon cube to water.) Add the garlic, onion, beans, and tomatoes and chiles, and bring to a boil again. Add the rice, spices, and salt and stir. Bring to a boil. Reduce heat to low simmer, stir once more and cover with lid. Cook about 40-45 minutes, until water is absorbed. It may be a shorter or longer time depending on which kind of rice you use, so keep checking!
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