Mexican Beans and Rice
Recipe by: Rebecca Schmidt
I know beans and rice is pretty basic, but it is pretty easy to make and easy
for families to eat!
- 1 medium onion
- 1-2 cloves garlic
- 1 15oz. can kidney beans, or other bean if preferred, rinsed
- 1 15oz. can diced tomatoes w/ green chiles
- 1 veg. bouillon cube (or 2 cups veg. broth)
- 2 cups water (omit if using 2 cups veg. broth)
- 1 cup uncooked brown rice (any kind can be used)
- shake of Adobo spice, optional (mix of spicy spices)
- salt to taste
Chop onions and garlic. Put the water or veg. broth in a pot with a lid and
bring to a boil. (Once boiling, add bouillon cube to water.) Add the garlic,
onion, beans, and tomatoes and chiles, and bring to a boil again. Add the rice,
spices, and salt and stir. Bring to a boil. Reduce heat to low simmer, stir once
more and cover with lid. Cook about 40-45 minutes, until water is absorbed. It
may be a shorter or longer time depending on which kind of rice you use, so keep
checking!
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