Mexican Rice
- Prep Time: 13 min
- Cook Time: 30 min
- Total Time: 43 min
Description
This snappy rice dish is infused with zesty Mexican flavors. Make this heart-smart side dish for under $10 – and add some olé to your weeknight dinners!
Ingredients
- 1 14.5 oz. College Inn® Garden Vegetable Broth
- 1 cup Del Monte® Diced Tomatoes
- 1 Tbsp. butter
- 1/4 cup onions diced
- 1 tsp. garlic minced
- 1 cup rice (uncooked)
- 1/2 cup red pepper (roasted) diced
- 1 14.5 oz. black beans drained, rinsed
- 1 tsp. cumin
- 1/4 tsp. salt
Directions
In a 4 quart saucepan over medium-high heat, melt butter and sauté onion and garlic 2 minutes. Add rice and continue cooking, stirring occasionally until rice is light golden brown. Stir in broth, roasted red pepper, diced tomatoes, black beans, cumin and salt. Bring to a boil, reduce heat, cover and simmer 20 minutes. Remove from heat, and let sit 5 minutes. Fluff with fork and serve hot.
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