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Rice and Beans, Mexican
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Rice and Beans, Mexican

50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 Tbsp canola oil
1 red or white onion, finely chopped
1 red pepper, diced
2 garlic cloves, minced
1 tsp ground cumin
Sea salt and pepper to taste
1 can (14.5 oz.) low-salt chicken broth
1 cup long-grain rice
1 can (15 oz.) black beans, rinsed well and drained
1 cup shredded sharp cheddar cheese, divided
2 Tbsp chopped fresh cilantro
hot pepper sauce (optional)
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Let's Make It
1
Preheat Broiler. Coat a 9 X 13" glass dish with cooking spray. In a large pot, heat oil over midium-high heat. Add onion, red pepper, garlic, cumin, salt and pepper. Stir occasionally, until tender, 6-7 minutes.
2
Add broth. Over high heat, bring to a boil and cover. Simmer until liquid is absorbed, about 20 minutes. Remove from heat. Stir in beans and 1/2 cup cheese. Cover, let stand 5 minutes.
3
Transfer to baking dish. Sprinkle with remaining cheese. Broil until cheese is melted, 2-3 minutes. Sprinkle with fresh cilantro. Serve with hot pepper sauce.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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