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Mexican Beans On Rice

Diet.Chef's picture
Ingredients
  Vegetable oil 1 Tablespoon
  Olive oil/Vegetable oil 1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)
  Onions 1 Cup (16 tbs)
  Celery 1⁄2 Cup (8 tbs), diced
  Red bell pepper 1⁄2 Cup (8 tbs)
  Chinese cilantro 1 Tablespoon, minced
  Cilantro/Parsley 1 Tablespoon, minced
  Hot chili pepper 1 Teaspoon
  Seeded hot chili peppers/Jalapeno pepper 1 Teaspoon
  Garlic 1 Clove (5 gm), minced (Large Clove)
  Canned italian tomatoes with juice 2 Cup (32 tbs), drain and chop and reserve liquid
  Italian tomatoes 2 Cup (32 tbs), canned
  White kidney beans 14 Ounce, drained
  Canned white kidney beans 14 Ounce, drained (Cannellini)
  Hot cooked long grain rice 2 Cup (32 tbs)
  Long grain rice 2 Cup (32 tbs)
  Sharp cheddar cheese 1 Ounce, shredded
  Cheese 1 Ounce
  Cilantro/Parsley 1
  Fresh cilantro/Parsley 2 Tablespoon (For Garnish)
Directions

MAKING
1.Take a 2 quart saucepan and heat some oil in it.
2. Add in onions, bell pepper, minced cilantro, celery, chili pepper, garlic and saute for 2 minutes until vegetables are crips.
3.Add in the tomatoes, reserve liquid and combine.
4.Cook the mixture over high heat and let it boil.
5.Add in the beas and let simmer for 20 minutes.

SERVING
6.Take a serving platter and sppon some rice into it.
7. Top the rice with bean mixture, and sprinkle cheese on it.
8. Garnish with cilantro leaves and serve piping hot.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Rice, Bean
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
55 Minutes
Servings: 
4

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Average: 4.2 (19 votes)