Mexican Red Beans And Rice
From hotpad 13 years agoIngredients
- Drizzle of olive oil shopping list
- One half medium white onion (chopped) shopping list
- One jalapeno (seeded and finely chopped) shopping list
- Two cloves garlic (chopped) shopping list
- Two links Mexican Chorizo shopping list
- One 16 oz can of red beans (do not drain) shopping list
- One 16 oz can diced tomatoes shopping list
- One cup low sodium chicken broth shopping list
- juice of half a lime shopping list
- 1/2 tsp kosher salt shopping list
- fresh cracked pepper shopping list
- cilantro (chopped or torn for garnish) shopping list
- Two cups (uncooked) of your favorite kind of rice shopping list
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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