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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Mexican 2send, Mexican, Side dishes 12 Servings

INGREDIENTS

2 c Dried pinto beans
1/2 Onion, chopped
2 Bay leaves
8 Cops cold water
Salt
1 t Canola oil
3 Cloves garlic, chopped
1 Onion, chopped
1 Jalapeno pepper, seeded and
minced
2 Tomatoes, peeled and seeded
2 Cloves garlic
2 c Long-grain white rice
1 t Vegetable oil
4 c Low-sodium broth
1 c Fresh or frozen peas
1 T Chopped fresh cilantro

INSTRUCTIONS

Remove any stones from the beans and rinse them thoroughly. Soak them
overnight. Put the beans into a large pot with the onion, bay leaves,
and water. Bring the water to a simmer and cook 1+1/2 to 3 hours  until
the beans are tender, adding water to the pot as needed. Season  to
taste with salt and cook until the beans are very soft. Remove the  pot
from the heat and discard the bay leaves. Strain off any  remaining
liquid and set aside.  In a medium, non-stick skillet, warm the oil
over medium heat. Add the  garlic and cook until fragrant, about a
minute. Add 1/2 cup of the  cooked beans to the skillet and mash them
with a wooden spoon.  Gradually stir in some liquid from the bean pot
and cook until it is  a thick paste. Stir the bean garlic mixture back
into the pot and  simmer for 4 to 5 minutes. Set aside.  For the rice,
puree in a food processor or blender onion, jalapeno,  tomatoes and
garlic. In a medium nonstick saucepan warm the oil over  moderate heat.
Add the rice and stir until it has a light golden  color. Stir in the
vegetable puree and cook until the moisture has  been absorbed. Pour in
the broth and season it lightly with salt.  Stir in the peas and bring
the liquid to a simmer. Reduce the heat to  very low, and cover. Cook
until the rice is tender and the broth is  absorbed, about 20 minutes.
Sprinkle cilantro over the top of the rice and serve topped with the
beans. Each of the 12 servings contains 270 calories and 3 grams of
fat (10%)  Recipe from the American Institute for Cancer Research
Notes: "Rice and beans together make a great side dish to any Mexican
meal. Both red beans and pinto beans work well. Add vegetables such  as
red and green peppers, onions, tomatoes, jalapeno peppers, garlic  and
green peas-whatever your family likes."  Recipe by: Quick & Light 1999
Spring  Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net>
on Apr  30, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 125
Calories From Fat: 28
Total Fat: 3.2g
Cholesterol: 4.9mg
Sodium: 292.6mg
Potassium: 274.1mg
Carbohydrates: 18.4g
Fiber: 2.9g
Sugar: 1.7g
Protein: 6.3g


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