Rice With Roasted Peppers And Beans
- Total Time
- 3 hours 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:Eight servings
- 1½cups dried pinto beans, soaked in water overnight and drained
- 1½cups unconverted rice (like Canilla )
- 1cup finely chopped fresh or well-drained canned tomatoes
- 2tablespoons finely chopped onion
- 1clove garlic, peeled
- 3tablespoons vegetable oil
- 3½cups chicken broth, homemade or low-sodium canned
- 1teaspoon salt, plus more to taste
- 6poblano peppers, roasted, peeled, stemmed, seeded and cut into thin strips
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
361 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 60 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 14 grams protein; 483 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Place beans in a large pot. Cover with water. Simmer until beans are tender, about 1½ to 2 hours, adding water as needed to keep beans covered. Drain.
- Step 2
Follow the directions for Mexican rice, adding the roasted peppers with the chicken broth and salt in Step 3. When rice is cooked, stir in beans. Serve hot.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
