Mr. Ramirez' Arroz y Abichuelas con Tomates (Episode Two)

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Submitted by Lynn on Fri, 01/28/2005 - 6:36pm

Summary

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Source

Lynn Siprelle, Editor

Prep Time30 minutes
RecipesGrains and Beans

Description

One of the dishes from our Lali and the Storyteller series.

Ingredients

  • 2 t oil
  • 1 large onion, peeled and chopped
  • 1 medium hot green chile, seeded and chopped
  • 8 oz long grain rice
  • 2 tomatoes, skinned, seeded and chopped
  • 1 1⁄2 c chicken or vegetable stock
  • 1 can 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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