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Mexican Rice and Beans

April 5, 2011

Gather ingredients: evoo, cumin, coriander, cinnamon, chili powder, onion, garlic, cooked BROWN rice, pinto beans(cooked), chicken broth, tomato paste, salt, pepper(opt)
 

 

Heat cumin, coriander, chili powder, and cinnamon in dutch oven or large pot until fragrant. Add chopped onion and garlic and heat a little more.


Add rice, beans, stock, tomato paste, salty, and peppers.

Reduce heat and simmer for 30 minutes.


Serve Hot! with a salad and Ezechiel bread. Enjoy!
 

Posted by Holly Nelson. Posted In : Tummy Yummy Recipe of the Week 

 
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Mexican Rice and Beans

April 5, 2011

Gather ingredients: evoo, cumin, coriander, cinnamon, chili powder, onion, garlic, cooked BROWN rice, pinto beans(cooked), chicken broth, tomato paste, salt, pepper(opt)
 

 

Heat cumin, coriander, chili powder, and cinnamon in dutch oven or large pot until fragrant. Add chopped onion and garlic and heat a little more.


Add rice, beans, stock, tomato paste, salty, and peppers.

Reduce heat and simmer for 30 minutes.


Serve Hot! with a salad and Ezechiel bread. Enjoy!
 

Posted by Holly Nelson. Posted In : Tummy Yummy Recipe of the Week 

 
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About Me


Holly Nelson Mom to 6 Sons // Saved by Grace // Lover of Chocolate, Laughter, Love, Nature, Camping, Simplicity,and Family
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