Spicy Rice & Beans
Yield
4 servingsPrep
20 minCook
Ready
Low in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | med. |
onions
chopped |
*
|
| 1 | cup |
rice
brown, long grained |
|
| 1 | teaspoon |
cumin
ground |
|
| 2 | cups |
vegetable stock
nonvegetarians can use chicken stock |
|
| 1 | cup |
salsa
mild, chunky |
|
| 1 | can |
beans
19 oz/540ml; rinsed, drained |
*
|
| 1 ½ | cups |
corn
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | can |
tomatoes
19 oz/540ml,, stewed, undrained |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 2 | cloves |
garlic
minced |
|
| 1 | med. |
onions
chopped |
*
|
| 237 | ml |
rice
brown, long grained |
|
| 5 | ml |
cumin
ground |
|
| 473 | ml |
vegetable stock
nonvegetarians can use chicken stock |
|
| 237 | ml |
salsa
mild, chunky |
|
| 1 | can |
beans
19 oz/540ml; rinsed, drained |
*
|
| 355 | ml |
corn
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 1 | can |
tomatoes
19 oz/540ml,, stewed, undrained |
*
|
Directions
In large ovenproof skillet, heat oil over medium-high heat; sauté garlic and onion for 3 to 5 minutes or until softened.
Stir in rice and cumin; cook, stiriing, for 1 minute.
Add stock, salsa, beans, corn kernels, salt and pepper.
Bake, covered in 350℉ (180℃) oven for 45 minutes or until rice is tender (a little liquid will remain).
Meanwhile, coarsely chop tomatoes, pour over rice.
Cook for 10 minutes; pour over rice. Cook for 10 to 15 minutes or until tomatoes are heated through. (Ca be refrigerated, covered up to 5 days). SERVES: 4
