Ancho Chili beans and rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
Olive Oil, 3 tbsp Butter, salted, 3 tbsp Bay Leaf, I usually use 2 whole leaves Pepper, red or cayenne, 1.5 tsp Ancho Chili powder, 1 tbsp (or more - we like more)ground cumin 1 tbsp (or more - we like more)Salt, 1 tsp La Victoria Salsa Suprema, Medium, 16 oz jarBush's, Black Beans, 1 regular can drainedBeans, pinto, 1 regular can drainedWhite Rice, long grain, 3 cup Water, tap,5 cups
In a large high-side skillet or kettle heat oil and butter over medium-low heat until melted.
Add bay leaf, crushed red pepper, Ancho Chili powder (or whatever kind you have) and cumin to the oil and butter, stir and turn heat to low. Allow spices to infuse the oil for 3-4 minutes stirring occasionally.
Return oil to medium heat and add the rice and salt, stir to coat and then toast lightly -- takes about 4 minutes stirring occasionally so it doesn't burn.
Raise temperature to medium high heat and add the jar of salsa and the water, stir well and bring to a boil. Once boiling, turn heat to simmer, cover rice and cook 10 minutes - stirring once 1/2 way through. After 10 minutes add the drained beans, return cover and allow rice to finish cooking - 10 -15 minutes, stirring occasionally until nearly all the water has been absorbed and the rice is tender. Remove from heat and allow to stand 10 minutes with the lid on.
Serve with pita bread, corn chips, taco shells, whole-grain tortillas...etc and your favorite toppings. We like light sour cream, cheddar cheese,olives and extra tomatoes!
Number of Servings: 14
Recipe submitted by SparkPeople user PAIDIA.
Add bay leaf, crushed red pepper, Ancho Chili powder (or whatever kind you have) and cumin to the oil and butter, stir and turn heat to low. Allow spices to infuse the oil for 3-4 minutes stirring occasionally.
Return oil to medium heat and add the rice and salt, stir to coat and then toast lightly -- takes about 4 minutes stirring occasionally so it doesn't burn.
Raise temperature to medium high heat and add the jar of salsa and the water, stir well and bring to a boil. Once boiling, turn heat to simmer, cover rice and cook 10 minutes - stirring once 1/2 way through. After 10 minutes add the drained beans, return cover and allow rice to finish cooking - 10 -15 minutes, stirring occasionally until nearly all the water has been absorbed and the rice is tender. Remove from heat and allow to stand 10 minutes with the lid on.
Serve with pita bread, corn chips, taco shells, whole-grain tortillas...etc and your favorite toppings. We like light sour cream, cheddar cheese,olives and extra tomatoes!
Number of Servings: 14
Recipe submitted by SparkPeople user PAIDIA.
Nutritional Info Amount Per Serving
- Calories: 140.2
- Total Fat: 4.7 g
- Cholesterol: 3.3 mg
- Sodium: 512.7 mg
- Total Carbs: 20.8 g
- Dietary Fiber: 3.8 g
- Protein: 4.5 g
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