Oxacan Rice and Beans

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4.0 by 3 people

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  • Makes: 3 servings
  • Makes: 5 cups (6 side-dish or 3 main-dish servings)
  • Prep: 25 mins
  • Cook: 25 mins

Oxacan Rice and Beans

Reviews (0)

4.0 by 3 people

Rate This!

Directions

  1. In a large skillet cook carrot, onion, poblano pepper or canned chili peppers, serrano or jalapeno pepper, and garlic in hot oil for 3 minutes. Stir in the rice. Cook and stir constantly over medium-high heat for about 2 to 3 minutes or until rice is lightly browned.
  2. Carefully stir in chicken or vegetable broth, green beans, and salt. Bring to boiling. Reduce heat and simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. Stir in black beans; heat through. Makes 5 cups (6 side-dish or 3 main-dish servings).

From the Test Kitchen

Prepare the recipe as directed. Cover and chill for up to 24 hours. To serve, place in a covered saucepan with 2 tablespoons water. Heat over medium-low heat for 10 to 15 minutes or until heated through, stirring occasionally.

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Nutrition Facts (Oxacan Rice and Beans)

  • Per serving:
  • 206 kcal ,
  • 3 g fat
  • (1 g sat. fat ,
  • 393 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 7 g pro.
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3 Ratings

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