Mexican Beans On Rice
|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|
|Fresh cilantro/Parsley||2 Tablespoon (For Garnish)|
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.
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.