Tuesday, May 17, 2011

Picante Beans with Brown Rice

Last night a made a yummy take off of picante chicken with brown rice from So Fat, Low Fat, No Fat by Betty Rhode.  My version is vegetarian and we used it as burrito filling. It is very good.

Picante Beans with Brown Rice

1 can tri-color beans, drained
1 1/2 tsp chili powder
1 tsp cumin
1/4 c water
2-3 sliced green onions
1 tsp minced garlic (from jar)
1 14 oz can petite diced tomatoes or crushed tomatoes, undrained
1 c frozen corn
3/4 c uncooked instant brown rice
1 heaping Tbsp diced green chiles
 1/2 c water
Tony Chatcher's Creole Seasoning to taste
hot sauce or sprinkling of Cajun seasoning

Put beans, chili powder, cumin, 1/4 c water, green onions, and garlic in a large sauce pan.  heat over med. heat till it bubbles. Simmer for 5 minutes or so, stirring occasionally.  Next, add tomatoes through 1/2 c water.   Stir, bring to a boil, and  then reduce heat. Cover the sauce pan and simmer all for  10-12 minutes till rice is done.  Remember to stir it a couple of times while it's cooking.
Excellent filling for burritos.

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