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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Mexican-Style Red Beans & Rice Recipe

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This recipe for Mexican-Style Red Beans & Rice is from 'The Kitchen Life of a Navy Wife', one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon vegetable oil
1 cup uncooked regular long-grain white rice
1 can chicken broth (10.5 oz)
1 1/4 cups water
3/4 cup picante sauce
1 teaspoon chili powder
1 can kidney beans, rinsed and drained (15 oz)
1 cup shredded Cheddar cheese (about 4 ounces)
Sour cream
Sliced pitted ripe olives
Directions:
Directions:
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the rice. Cook and stir until lightly browned.

2. Stir the broth, water, picante sauce and chili powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.

3. Stir in the beans and sprinkle with the cheese. Cover and cook for 5 minutes or until the cheese is melted. Serve with the sour cream and olives.
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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