Mexican Rice and Beans
6 servings
This recipe is a big hit at potluck suppers. You can increase the heat by adding chilies (depending on the crowd).
1 tsp. vegetable oil
1/2 cup water
1 onion, chopped
2 cloves garlic, minced
2 sweet green peppers, chopped
1 28 oz. can kidney beans, drained
1 can tomatoes
1 tbsp. chili powder
1 tbsp. cumin
1 tsp. cayenne
1 cup shredded cheese
3/4 cup long grain rice
In Dutch oven, heat oil with water over medium heat. Add onion, garlic & green peppers. Simmer, stirring often till onion is tender, about 10 minutes. Add rice, beans, tomatoes and juice, chili powder, cumin and cayenne. Cover. Simmer about 20 minutes or till rice is tender and moist and most liquid is absorbed. Transfer to baking dish and sprinkle with cheese. Bake at 350F for 15 minutes.
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