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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Rice and Beans Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups cooked white rice
2 cans (15oz) organic pinto beans (drained and rinsed)
¾ cup salsa (fresh or jarred works!)
¼ cup olive oil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic
1 teaspoon chili powder
sea salt + black pepper
Directions:
Directions:
Heat a non-stick skillet over medium-high heat. Add olive oil and salsa then saute for about 3-5 minutes.

Add spices into the skillet and stir until evenly combined. Add beans into the paste then reduce heat to low.

Let the beans cook for about 15 minutes then add cooked rice. Stir everything together until evenly combined then serve immediately.

 

 

 

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