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Home Breakfast Potato With Squash

Mexican Red Beans And Rice Recipe

Ingredients

How to make it

  • Take the Chorizo meat out of the casing and saute in a medium saucepan over medium-high heat with the drizzle of Olive oil
  • When the meat is half cooked add the onions, jalapeno and garlic and stir for 2 -3 minutes
  • Stir in the Beans, Tomatoes and Broth
  • Lower heat to a simmer and let it reduce uncovered about 30 minutes until it is thickened but still a little soupy. If it gets too dry add more stock.
  • Meanwhile, cook your Rice as you normally would. Typically twice as much water as rice and cook covered over low heat for 25-30 minutes. Fluff with a fork when done.
  • Salt and pepper the Red Beans mixture to taste
  • Add in the lime juice just before service and stir in
  • Serve over rice with the Cilantro sprinkled over the top as a garnish

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The Cook

hotpad Pasadena, MD

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