Saturday, September 24, 2011

Southwest Rice and Beans

In our home, we now call this house Rice, we make it so frequently. Very Tasty! The food police will be knocking on my door for Rule Breaking and using converted (par-cooked) rice again, but it just cooks too beautifully not to use. We usually serve with burritos, but as a standalone it works great with some shrimp tossed in to simmer with the rice or even leftover grilled chicken breast to stretch those budgets.

1- 1 1/2 cups converted rice - y'know that "uncle's" rice or market equivalent
1 3/4 -2 1/2 cups Chicken broth - low sodium store brand if home made is not an option.
*** More rice & stock for more servings- 1 cup of rice is about 4 servings and some leftovers***
1 medium Onion dices fine or Shallot works really well here.
1 16 oz can petite diced tomatoes - DO NOT drain
1 16 oz can Black Beans - DO NOT drain
1 16 oz can  Corn -Drained or 1 1/2 cup fresh or frozen
1-2 Jalapenos cut into thin rings or seeded & diced fine if you want to cut the heat.
2 tbsp Olive Oil

Optional -Shredded Cheese or Pico De Gallo(fresh salsa) to top

Saute the onions and pepper in the olive oil over medium low heat, at least until translucent or fully caramelize for best flavor. Add the rice and toss lightly to to slightly brown. Raise the heat to high, add the stock, beans, tomatoes and corn and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes.

Enjoy !

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