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Ingredients
- 2 c. dry pinto beans
- 1/2 med onion minced
- 2 x bay leaves
- 8 c. cool water
- Â Â salt
- 1 tsp canola oil
- 3 x cloves garlic minced
- 1 sm onion minced
- 1 x jalapeno pepper seeded and chopped
- 2 med tomatoes peeled and seeded
- 2 x cloves garlic
- 2 c. long-grain white rice
- 1 tsp vegetable oil
- 4 c. low-sodium broth
- 1 c. fresh or possibly frzn peas
- 1 Tbsp. minced fresh cilantro
Directions
- Remove any stones from the beans and rinse them thoroughly. Soak them overnight. Put the beans into a large pot with the onion, bay leaves, and water. Bring the water to a simmer and cook 1+1/2 to 3 hrs till the beans are tender, adding water to the pot as needed. Season to taste with salt and cook till the beans are very soft. Remove the pot from the heat and throw away the bay leaves. Strain off any remaining liquid and set aside.
- In a medium, non-stick skillet, hot the oil over medium heat. Add in the garlic and cook till fragrant, about a minute. Add in 1/2 c. of the cooked beans to the skillet and mash them with a wooden spoon. Gradually stir in some liquid from the bean pot and cook till it is a thick paste. Stir the bean garlic mix back into the pot and simmer for 4 to 5 min. Set aside.
- For the rice, puree in a food processor or possibly blender onion, jalapeno, tomatoes and garlic. In a medium nonstick saucepan hot the oil over moderate heat. Add in the rice and stir till it has a light golden brown color.
- Stir in the vegetable puree and cook till the moisture has been absorbed.
- Pour in the broth and season it lightly with salt. Stir in the peas and bring the liquid to a simmer. Reduce the heat to very low, and cover. Cook till the rice is tender and the broth is absorbed, about 20 min.
- Sprinkle cilantro over the top of the rice and serve topped with the beans. Each of the 12 servings contains 270 calories and 3 grams of fat
- (10%)
- Notes: "Rice and beans together make a great side dish to any Mexican meal. Both red beans and pinto beans work well. Add in vegetables such as red and green peppers, onions, tomatoes, jalapeno peppers, garlic and green peas-whatever your family likes."
- NOTES : May 5th menu: Serve with a "minced" salad dressed with cilantro-lime, quesadilla with green chiles, asparagus spears with fresh salsa and frzn yogurt with honey, lime and pistachios.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 12 servings | |
| Calories 249 | |
| Calories from Fat 14 | 6% |
| Total Fat 1.6g | 2% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.01g | |
| Cholesterol 0mg | 0% |
| Sodium 274mg | 11% |
| Potassium 603mg | 17% |
| Total Carbs 47.5g | 13% |
| Dietary Fiber 6.1g | 20% |
| Sugars 1.91g | 1% |
| Protein 10.6g | 17% |
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