Warming Mexican Beans and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from Polly Pitchford's recipe, Full Spectrum Healthâ?¢. cooked or canned pinto or aduki beans salt, oregano, chili powder, cumin garlic, tomatoes, cooked brown rice, extra virgin olive oil cvt Ingredients:
2 cups cooked pinto (16343) or aduki beans |
1/2 teaspoon salt |
1 teaspoon oregano |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1 (to 2) garlic cloves, minced |
2 tomatoes, chopped |
3 cups cooked brown rice, warmed |
1 tablespoon extra virgin olive oil (optional) |
Directions:
1. In a large skillet, mix together beans with spices and cook over medium heat for 7-8 minutes.
2. Add chopped tomatoes and cook until heated through. Stir in olive oil.
3. Place warmed rice on individual serving plates and spoon beans on top.
4. Garnish with chopped scallion, chopped parsley, bell pepper strips and avocado as desired.
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