Summary
| Yield | |
|---|---|
| Source | Lynn Siprelle, Editor |
| Prep Time | 30 minutes |
| Recipes | Grains and Beans |
Description
One of the dishes from our Lali and the Storyteller series.
Ingredients
- 2t oil
- 1 large onion, peeled and chopped
- 1 medium hot green chile, seeded and chopped
- 8oz long grain rice
- 2 tomatoes, skinned, seeded and chopped
- 1c chicken or vegetable stock
- 1can or 2 cups cooked pinto or kidney beans
- black pepper
Instructions
Heat the oil in an 8-inch skillet and cook the onion until soft (about 5 minutes). Add the chili pepper and rice and cook for a further 2 minutes or until the rice turns opaque. Add the tomato to the rice. Pour in stock, bring to a boil, cover and simmer for 10 minutes. Add the beans and sprinkle with black pepper, adding extra water if necessary. Cook for a further 5 minutes or until the rice is done. Drain and serve.
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