Tuesday, October 12, 2010

Recipe : Mexican Pinto Beans & Brown Rice

I add some veggies to this (broccoli or okra usually) on the side and it's a great meal! This has a ton of flavor and quite a bit of heat depending on how much chipotle peppers are used. A really quick and easy recipe if you have leftover brown rice too!

Mexican Pinto Beans & Brown Rice

1 tsp cumin
1 tsp coriander
1 tsp cinnamon
1 TB chili powder
1 med onion, chopped
3 cloves garlic, chopped
2 C COOKED brown rice
4 C canned pinto beans (or cooked from dried), drained and well rinsed
1 1/2 -2 C veggie stock
3 TB chipotle peppers,chopped, plus some of the sauce
2 TB tomato paste
1 tsp sea salt

1. Heat a little water or broth over medium heat and add spices until fragrant.

2. Add chopped onion and cook until soft. Add garlic and cook a few min,. more.

3. Add cooked rice and rinsed beans, stock, chipotles, tomato paste and salt. Reduce heat and simmer for 20 min. Serve Hot.

Adapted from : Eating Clean

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