Spicy Rice and Beans
By Mary McDougall
Prep Time: 10 min
Cook Time: 60 min
3 Cups Water
1 1/2 Cups Long-grain brown rice
19 Ounce Can Kidney beans, drained and rinsed
2 Cups Onion, chopped
1 Cup Mild salsa
1 Tsp Cumin
16 Ounce Can Whole tomatoes, chopped
Bring the water to a boil. Stir in the rice. When the liquid boils again, stir in the kidney beans, onion, salsa, and cumin; return to a boil. Reduce the heat to low. Cover and simmer for 45 minutes. Remove from the heat and stir in the tomatoes. Let stand, covered, for 5 minutes.
Print With Images
Print Without Images
Learn why the nutrition behind our recipes is so important with the 12-Day McDougall Program. Do you have questions about whether a change in diet can help your ailment? Learn more about our consultations.