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Ingredients Jump to Instructions ↓

  1. 1 cup rice

  2. 2 garlic cloves , minced

  3. 2 tablespoons vegetable oil

  4. 2 1/2 cups chicken broth or 2 1/2 cups beef broth

  5. 1 teaspoon ground cumin

  6. 1/2 teaspoon oregano

  7. 16 ounces canned pinto beans , drained and rinsed

  8. 1/3 cup salsa

  9. 1/4 cup sliced green onion

Instructions Jump to Ingredients ↑

  1. Cook rice and garlic in oil in a 2 quart saucepan until rice is lightly browned, about 2-3 minutes.

  2. Add broth, cumin, and oregano; bring to a boil.

  3. Reduce heat and cover tightly. Simmer for 20 minutes.

  4. Remove from heat and stir in beans.

  5. Let stand until all liquid is reabsorbed, about 5 minutes.

  6. Stir in salsa and green onions.

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