3/4 c medium-grain Mexican riceIn 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.
1 t salt
3/4 c water
1 20-oz can charro beans (La CosteƱa™ is good)
3 T olive oil, divided
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Monday, May 28, 2012
Quick and Easy Pinto Beans and Rice
Devised and first prepared May 27, 2012.
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