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Easy Mexican Beans and Rice
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Ingredients (use vegan versions):
- 1 medium onion
- 1-2 cloves garlic
- 1 15oz. can kidney beans, or other bean if preferred, rinsed
- 1 15oz. can diced tomatoes w/ green chiles
- 1 veg. boullion cube (or 2 cups veg. broth)
- 2 cups water (omit if using 2 cups veg. broth)
- 1 cup uncooked white rice (any kind can be used)
- 1/2 tablespoon olive oil
- shake of Adobo spice, optional (mix of spicy spices)
- salt to taste
Directions:
Chop onions and garlic. Put the water or veg. broth in a
pot with a lid and bring to a boil. (Once boiling, add
boullion cube to water.) Add the garlic, onion, beans,
and tomatoes and chiles, and bring to a boil again. Add the
rice, oil, spices, and salt and stir. Bring to a boil.
Reduce heat to low simmer, stir once more and cover
with lid. Cook about 15-20 minutes, until water is
absorbed. It may be a shorter or longer time depending
on which kind of rice you use, so keep checking!
Serves: 4-6
Preparation time: approximately 25 minutes
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