In most of Southern Mexico, black beans are more popular than pinto beans. In this recipe, they're cooked with rice and two kinds of chiles--the mild poblano and the fiery serrano.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large skillet cook carrot, onion, poblano pepper, serrano pepper, and garlic in hot oil for 3 minutes. Stir in the uncooked rice. Cook and stir constantly over medium heat for 2 to 3 minutes or until rice is lightly browned.

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  • Carefully stir in broth and salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Add green beans; cover and cook about 5 minutes more or until rice is tender and liquid is absorbed. Stir in black beans; heat through.

*Tip:

Fresh chile peppers contain volatile oils that can burn your skin and eyes, so avoid direct contact with them as much as possible. When working with fresh chile peppers, wear disposable plastic or rubber gloves. If your bare hands do touch the chiles, wash your hands and nails thoroughly with soap and hot water. If you get chile oil in your eyes, flush them with cool water.

Nutrition Facts

208 calories; 3 g total fat; 1 g saturated fat; 1 mg cholesterol; 643 mg sodium. 40 g carbohydrates; 5 g fiber; 8 g protein;

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