Who's Online

We have 20 guests online
Easy Mexican Beans and Rice PDF Print E-mail
Ingredients (use vegan versions):
  • 3 cups cooked rice (1 cup raw)
  • 1-2 Tbl. olive oil
  • 1 onion, chopped
  • 1-2 cloves garlic, chopped
  • 1 small zucchini or yellow squash, sliced
  • 1 can black beans, drained
  • 1 can mexican-style stewed tomatoes, chopped
  • 1 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
Directions:

While rice is cooking, chop vegetables and canned tomatoes. Saute onion and garlic in minimal amount of olive oil until soft. Add squash, and continue cooking until squash is done to your liking. Add remaining ingredients; mix well and heat through. Serve garnished with jalepeno slices, if you like.

Serves: 3

Preparation time: 25 min.


< Prev   Next >
 

Featured Recipe

Paneer Tikka Masala

Ingredients:paneer_tikka_masala.jpg

1. 5 tsp. lemon juice
2. 1 tsp. grated ginger
3. 2 garlic cloves, crushed
4. 2 green chili, chopped
5. 3 tbsp. chopped coriander
6. 1 tsp. chili powder
7. salt to taste
8. 250g paneer cut into cubes.
9. 2 tbsp. vegetable oil
10. 2 onions, chopped in 1-inch long thin slices
11. ¼ tsp. turmeric powder
12. 3-4 tbsp. thick yogurt
13. ½ cup milk.

For Garnishing:
Some chopped coriander.

Method:

1. Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl .  Cover and leave to marinate for an hour.
2. Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent.  Add turmeric powder, yogurt, milk and the remaining coriander.  Stir for a few minutes till the sauce thickens.
3. Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4. Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

 
Joomla 1.5 Templates by Joomlashack