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Mexican Rice and Beans
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Mexican Rice and Beans
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 10 minutes
Prep Time:
 40 minutes
Cook Method:
 sauteed
Cook Temp:
 medium
Directions:
.................................................................................
1. In a medium saucepan with a lid, heat 1 Tbsp. of the vegetable oil. When hot, add onion and 1/2 tsp. of the salt. Cook until onion becomes fragrant, about 1 to 2 minutes.
2. Add rice and cook and stir until it's shiny from the oil. Increase heat to high, add water and stir well. Bring rice to a boil, stir again and cover. Reduce heat to low and simmer for 20 to 25 minutes, until rice is tender. Fluff rice with a fork before serving.
3. While rice is cooking, prepare black beans and garnishes. Heat remaining 1 Tbsp. of oil in a large nonstick skillet over medium heat. When hot, add bell pepper, garlic, black pepper, cumin, oregano, and remaining 1/4 tsp. salt. Cook and stir, until pepper begins to soften, about 2 to 3 minutes. Stir in green chilies and tomato paste until combined. Add 1 can of beans, undrained. Drain and rinse remaining can of beans and add to pan. Bring bean mixture to a simmer, then reduce heat to low. Stir occasionally.
4. Put all garnishes into small bowls and place bowls in center of dinner table.
5. To serve, divide rice between four shallow bowls or plates. Top each portion of rice with an equal amount of beans. Encourage children to create their own recipes using the garnishes.

What Kids Can Do:
* Measure the rice and water.
* Cover the rice and set a timer.
* Drain and rinse the second can of beans.
* Wash the scallions and slice with clean
scissors.
* Count out the chips.
* Transfer garnishes to small bowls.

Source: Courtesy of Hannaford Fresh Magazine, Jan/Feb 2008
2 Tbs Vegetable oil
1/4 cup Finely chopped onion
3/4 tsp Kosher salt
1 cup Long grain white rice, dry
2 cup Water
1 ea Yellow bell pepper, finely chopped
1 1/2 tsp Minced garlic
1/4 tsp Black pepper, freshly ground
1 tsp Ground cumin
1/2 tsp Dried oregano
4 oz Canned green chilies, chopped
1 Tbs Tomato paste
30 oz Canned black beans
1 ea Fresh avocado, chopped
1 ea Fresh lime, quartered
4 ea Medium scallions, washed and thinly sliced
1 cup Shredded cheese Mexican blend
1 cup Salsa
1/2 cup Sour cream, lowfat
32 pce Corn tortilla chips


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