Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Easy Mexican Rice With Beans
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- #9138
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1 1/2 cup uncooked brown rice
3 cups water
1 package (1 ounce size) taco seasoning mix
1 can (15.25 ounce size) kidney beans, drained
1 can (15 ounce size) tomato sauce
1 can (14.5 ounce size) diced tomatoes, drained
salt and pepper, to taste
1/2 cup shredded lettuce
directions
In a saucepan, bring the water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce. Cook over medium heat until heated through.
added by
raisin
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 27, 2008
Super simple to make, very tasty and my family loved it. I forgot to buy the lettuce ... but it was just fine without it. Perfect side dish for your mexican/spanish meal. Only thing i noticed is that, for my taste, it was a tad salty. Next time i will use a low sodium taco seasoning mix.
March 5, 2006
Excellent flavor. This was my very firt time making mexican style rice from scratch! My family LOVED it. Box recipes won't do any longer!