Mexican Red Rice and Beans
Mexican Red Rice and Beans Ingredient
1 teaspoon olive oil
1/2 cup chopped onions
1/2 clove garlic, minced
3/4 cup plus 1 tablespoon water
1/2 cup uncooked brown or basmati rice
1 small can ( 4 ounces) tomato sauce
1/2 green bell pepper, chopped
1/4 teaspoon chili powder
1/4 teaspoon dried oregano leaves
1/4 teaspoon dried cumin
Pinch salt (optional)
1 or 2 drops hot pepper sauce
1 can (8 ounces) reduce sodium kidney beans, rinsed and drainedMexican Red Rice and Beans Preparation Method
In a large saucepan, combine the oil, onions, garlic and 1 tablespoon of the water. Cook over medium heat, stirring frequently, for 6 to 7 minutes or until the onion is soft. Add the rice, tomato sauce, green pepper, chili powder, oregano, cumin salt, hot pepper sauce, and remaining 3/4 cup of water.
Stir bring to a boil and simmer for 20 minutes, or until the rice is tender and the liquid has been absorbed. Stir in the beans and tomatoes. Cook over low heat for 2 minutes, or until heated through.
Make 2 servings.
Per Servings; 230 calories, 9 g protein, 42 g carbohydrates, 4 g fat, 0 mg cholesterol, 566 mg sodium, 10 g fiber.
Mexican red rice and beans is good for heart health, digestion, and cancer protection.
Tomatoes are good source of vitamins A and C, and they contain the antioxidant lycopene, which help to prevent cancer. Kidney bean contains phytic acid that help to prevent colon cancer..
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