Créé avec l’IA
Mexican Rice and Beans
50 min 590 kcal par portion Moyen
Ingrédients
4 Portions
- brown rice1 cup
- pinto beans1 cup
- vegetable oil1 tablespoon
- onion1 medium
- garlic2 cloves
- chili powder1 teaspoon
- paprika1 teaspoon
- saltto taste
- pepperto taste
Instructions
- 1
Rinse the brown rice under cold water until the water runs clear.
- 2
In a medium saucepan, bring 2 cups of water to a boil. Add the brown rice, reduce the heat to low, cover, and simmer for about 45 minutes or until the rice is tender and the water is absorbed.
- 3
While the rice is cooking, rinse and drain the pinto beans.
- 4
In a large skillet, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- 5
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
- 6
Stir in the chili powder and paprika, and cook for another minute.
- 7
Add the cooked rice and pinto beans to the skillet, stirring to combine all ingredients.
- 8
Season with salt and pepper to taste, and cook for an additional 5 minutes, stirring occasionally, until everything is heated through.
- 9
