Honestly, I don't know why I haven't prepared more vegetarian meals in the past. There are so many yummy ones and here is one of them. I was in a hurry when I made this the first time (we're having it again for dinner tonight!) and it surprisingly was quick to make. Give it a try and tell me what you think.
Mexican Beans and Rice
2 teaspoons vegetable oil
2 cups red and orange peppers, cut in chunks*
1/2 cup onions, chopped
3 cloves garlic, minced
1/2 cup salsa
1 teaspoon cumin
14 oz. can black beans, rinsed & drained
14 oz. can diced tomatoes, undrained
4 servings of cooked rice
Heat oil in large skillet. Saute peppers, onions and garlic for 6 minutes. Stir in salsa, cumin, beans and tomatoes. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes, stirring occasionally. Stir in hot rice.
Servings: 4
*I used red and orange peppers because that is what I had. You, of course, can use red or green or a combination.
Mexican Beans and Rice
2 teaspoons vegetable oil
2 cups red and orange peppers, cut in chunks*
1/2 cup onions, chopped
3 cloves garlic, minced
1/2 cup salsa
1 teaspoon cumin
14 oz. can black beans, rinsed & drained
14 oz. can diced tomatoes, undrained
4 servings of cooked rice
Heat oil in large skillet. Saute peppers, onions and garlic for 6 minutes. Stir in salsa, cumin, beans and tomatoes. Bring to a boil. Reduce heat and cover. Simmer for 10 minutes, stirring occasionally. Stir in hot rice.
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| Mexican Beans and Rice |
*I used red and orange peppers because that is what I had. You, of course, can use red or green or a combination.
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