Rice and Beans

Name: Rice and Beans
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 8-10
Ingredients: 1 Onion, chopped; 2 Cloves Garlic, minced; 1/2 Cup Vegetable broth; 4 1/2 Cups Water; 2 Cups Long grain brown rice; 3-15 Ounce Cans Pinto beans, drained and rinsed; 2-4 Ounce Cans Green chilies, chopped; 1 Tsp Cumin; 1/4 - 1/2 Tsp Crushed red pepper

By Mary McDougall
Some days we are in the mood for a simple, healthy, rice and bean meal. This delicious dish cooks in one pot, has lots of flavor and can be eaten plain, topped with salsa or hot sauce, or rolled up in a tortilla.

Serves: 8-10

Prep Time: 10 min

Cook Time: 50 min

Ingredients

1 Onion, chopped

2 Cloves Garlic, minced

1/2 Cup Vegetable broth

4 1/2 Cups Water

2 Cups Long grain brown rice

3-15 Ounce Cans Pinto beans, drained and rinsed

2-4 Ounce Cans Green chilies, chopped

1 Tsp Cumin

1/4 - 1/2 Tsp Crushed red pepper

Directions

1 Place the onion, garlic and vegetable broth in a large saucepan. Cook, stirring frequently, until onion softens slightly, about 3 minutes. Add the remaining ingredients, mix well and bring to a boil. Reduce heat, cover and simmer for about 45 minutes until rice is tender and liquid has been absorbed. Mix gently before serving. Season with a bit of sea salt before serving, if desired.

Hint: This may also be made with black or small red beans. This makes great leftovers for lunch the next day or two, or freeze half of this recipe for use later.

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