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Friday, November 13, 2009

Rice N' Beans


Made this last night to go with the turkey enchiladas, and boy was it yummy. I don't have any pics to post, except the finished dish here and the ingredients. Sorry, but now, I'm out of rice, and I still have a big panful in the fridge, so I can't justify making another batch. Start to finish is only about 20 minutes.
with only about 5 minutes of actual prep time.
Here's what you need:




1 1/2 cups long grain white rice
(1) 10 oz can Rotel (tomatoes and green chilies) drained
(1) 15 oz can Hot Chili Beans, drained but not rinsed
1 small onion, diced
 4 or 5 cloves of garlic, minced
1 palmful cumin
2 cups (approximately) chicken broth
Cilantro
Chives or green onion, chopped
Salt and pepper
2 Tbls (Approximately) Canola or vegetable oil
Here's how it's done:

  1. Dice up the onion and garlic. If you aren't great with a knife, no worries. Get yourself one of these choppers. They're great for garlic, herbs, onions. And they're super cheap, like under $10.00. 


  2. In a deep skillet, (at least 2 1/2 inches deep by 12 inches round) with a tight fitting lid, heat up the oil and saute the onions until translucent.


  3. Add the rice to the skillet and give it a good stir. You want all of the grains coated in oil so they won't stick together.


  4. Add the minced garlic to the skillet and stir.


  5. Now, dump in the can of drained Rotel and drained hot chili beans. Stir.


  6. Add about 2 cups broth and stir.


  7. Put the lid on the skillet and bring the liquid up to a simmer. Leave it alone for at least 15 minutes.


  8. When the liquid has been absorbed and the rice is tender, the rice is ready. If it gets too dry, add some more broth.


  9. Garnish with chopped cilantro and chives or green onions.

This is what's left of my chives after the dang deer ate them .

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About Me

Colorado Springs, Colorado, United States
I'm a home cook that can put some good tasting food on the table, most of the time. My family knows dinner is ready when the fire alarm goes off.