Tuesday, January 17, 2012

Southwestern Rice

from Bite Me (cookbook)

1 Tbsp olive oil
1 small white onion, chopped
1 green pepper, diced
1 garlic clove, minced
2 cups chicken broth
1 cup uncooked long grain rice
1/2 tsp ground cumin
1/2 tsp chili powder
1 cup canned black beans, drained and rinsed
1 cup bottled salsa

In a large saucepan, heat olive oil over medium heat.  Add onions, peppers, and garlic, saute 3 minutes or until veggies have softened.  Stir in chicken broth, rice, cumin and chili powder and bring to a boil.  Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed and rice is tender.  Remove cover and stir in black beans and salsa.

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