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MEXICAN RED BEANS AND RICE RECIPE - FOOD.COM



Mexican Red Beans and Rice Recipe - Food.com image

Make and share this Mexican Red Beans and Rice recipe from Food.com.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • Cook rice according to package directions.
  • To prepare the beans, heat olive oil in a large skillet over medium high heat.
  • Add onions and saute until tender (about 10 minutes).
  • Sprinkle on chili powder and cook 1 minute, stirring frequently.
  • Add beans, salsa, and water and cook about 5 minutes.
  • Serve beans over rice, with sour cream on top.

Nutrition Facts : Calories 723.4, FatContent 18.4, SaturatedFatContent 6.6, CholesterolContent 16.9, SodiumContent 439.6, CarbohydrateContent 116.4, FiberContent 20.9, SugarContent 6.7, ProteinContent 27.1

MEXICAN RED BEANS & RICE RECIPE - FOOD.COM



Mexican Red Beans & Rice Recipe - Food.com image

This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.

Total Time 50 minutes

Prep Time 5 minutes

Cook Time 45 minutes

Yield 4-6 serving(s)

Number Of Ingredients 12

1 1/2 cups brown rice or 1 1/2 cups converted white rice (I prefer brown rice with this dish)
3 cups water
1 tablespoon vegetable oil
1/2 teaspoon salt
1 -2 tablespoon olive oil
1 large onion, finely diced
1 tablespoon chili powder
2 (15 ounce) cans red kidney beans, rinsed and drained
1 cup salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
1/8 cup water
light sour cream, for topping (optional)
minced fresh parsley, for garnish (optional)

Steps:

  • In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
  • Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
  • During the last 15 minutes that rice cooks, prepare bean mixture.
  • Heat olive oil in large skillet over med-high heat.
  • Add onions& saute for approx.
  • 10 minutes or until translucent and soft.
  • Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
  • Add beans, salsa and water to pan and cook for approx.
  • 5 more minutes, until mixture is hot.
  • To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.

Nutrition Facts : Calories 625.8, FatContent 10.3, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 712.1, CarbohydrateContent 110.9, FiberContent 20.4, SugarContent 5, ProteinContent 25.5

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