Teximexi Chunky Rice
Source of Recipe
from Lisa, a rdj newsletter reader
Recipe Introduction
This is a rather hearty side dish for a meal of tacos or enchiladas.
IF there are any leftovers, it's even better on the second day.
Or serve by itself on soft tortillas! Yummy
List of Ingredients
1, 6 ounce package of a Spanish rice mix
2 3/4 cups water
1, 15 ounce can kidney beans, drained
1, 16 ounce can diced tomatoes, undrained
1 medium chopped green pepper
1 small diced onion
1 1/2 teaspoons chili powder, or to taste
1 teaspoon ground cumin
shredded Cheddar cheese for topping
sour cream for topping Recipe
Use at least a 3 quart saucepan for this.
Combine the rice mix, water, beans, tomatoes, green pepper,
onion and seasonings together in the saucepan.
Bring to a boil, uncovered, over a high heat.
Reduce to simmer on a low, still uncovered and stirring
occasionally, for about 20 minutes or until the rice is
tender and the liquid is absorbed.
Top each serving with shredded cheese and sour cream.
Makes 4 servings.
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