Monday, May 28, 2012

Quick and Easy Pinto Beans and Rice

Devised and first prepared May 27, 2012.
3/4 c medium-grain Mexican rice
1 t salt
3/4 c water
1 20-oz can charro beans (La Costeña™ is good)
3 T olive oil, divided
In a tall microwavable container add the rice, salt, and 1 T of oil. Mix, cover loosely, and heat on high (1250W) for 1 minute. Add the water and the entire can of beans. Stir to combine, cover, and microwave on high until mixtures boils and most water is absorbed, about 10 minutes. Stir, cook loosely covered on #3 power for 15 minutes. Drizzle on the remaining olive oil and gently combine. Serves 6.

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