Project Description

mexican bean rice

Recipe courtesy of My Whole Food Life.

Yields 4-5 servings

Recipe Ingredients:

  • 3 cups cooked pinto beans

  • 3 cups cooked brown rice or quinoa

  • 2 cups diced tomatoes

  • 1/2 a yellow onion, diced

  • 2 chili peppers, chopped

  • 2 cups corn (we used fresh from the ears, but frozen will work too)

  • 1 clove garlic, minced

  • 1 tsp. cumin

  • 1 tsp. chili powder

  • Salt and Pepper to taste

Instructions

As they begin to soften, add the tomatoes and beans and let simmer on medium-low for 5 to 7 minutes.

Add the spices and rice and reduce heat to low and let simmer for another 5 minutes and remove from heat.

Serve immediately.