Archive | May, 2014

Oaxacan Rice and Beans

7 May

Dinnershare proportions…

2 cups finely chopped carrots

2 small onions, chopped

4 fresh poblano peppers, seeded and minced

2 fresh serrano pepper, seeded and minced

8 cloves garlic, minced

1/4 cup canola oil

4 cups long grain white rice

9 cups water + Better than Bullion

1 tsp salt

1# frozen cut green beans, thawed

4-15 oz cans black beans, rinsed and drained

 

1. In a large pot, sautee carrot, onions, peppers, and garlic in oil. Stir in the uncooked rice. Stir and cook constantly for 2-3minutes, until the rice is browned.

2. Stir in the broth and salt. Bring to boiling, reduce heat. Simmer, covered, 15 minutes. Add green beans, cover and cook 5 minutes, until liquid is absorbed. Stir in black beans and heat through.

 

 

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