Beer makes batters better, meat more tender, and sauces more flavorful.
Texas Beans And Rice
- add review
- #56821
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup uncooked instant rice (Minute brand white or brown)
1/2 cup fat-free chicken broth
1 red bell pepper, chopped fine
1 green bell pepper, chopped fine
2 cans (15 ounce size) pinto beans, rinsed well and drained
2 cans (15 ounce size) black beans, rinsed well and drained
2 packages (10 ounce size) frozen corn, thawed (or canned corn, drained)
3 teaspoons chili powder
1 can (4 ounce size) chopped green chiles
salt and pepper, to taste
1/4 cup chopped fresh cilantro (optional)
directions
Cook rice as directed on package omitting butter.
Meanwhile in a non-stick skillet over medium low heat, heat chicken broth and add chopped peppers. Cook until tender (about 5 minutes). Add pinto and black beans, chopped green chilies, corn, and chili powder. Cook until heated through.
Stir in rice, seasonings, and chopped cilantro or parsley.
added by
ChefWendy
nutrition data
297 calories, 2 grams fat, 58 grams carbohydrates, 15 grams protein per serving. This recipe is low in fat.
Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
see more beans and rice recipes
reviews & comments