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Mexican Rice and Beans

Mexican Rice and Beans

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

Mexican Rice and Beans
2 tablespoon Vegetable oil
1/4 cup Finely chopped onion
3/4 teaspoon Kosher salt
1 cup Long grain white rice, dry
2 cup Water
1 each Yellow bell pepper, finely chopped
11/2 teaspoon Minced garlic
1/4 teaspoon Black pepper, freshly ground
1 teaspoon Ground cumin
1/2 teaspoon Dried oregano
4 oz Canned green chilies, chopped
1 tablespoon Tomato paste
30 oz Canned black beans
1 each Fresh avocado, chopped
1 each Fresh lime, quartered
4 each Medium scallions, washed and thinly sliced
1 cup Shredded cheese Mexican blend
1 cup Salsa
1/2 cup Sour cream, lowfat
32 piece(s) Corn tortilla chips

directions:

1. In a medium saucepan with a lid, heat 1 Tbsp. of the vegetable oil. When hot, add onion and 1/2 tsp. of the salt. Cook until onion becomes fragrant, about 1 to 2 minutes.
2. Add rice and cook and stir until it's shiny from the oil. Increase heat to high, add water and stir well. Bring rice to a boil, stir again and cover. Reduce heat to low and simmer for 20 to 25 minutes, until rice is tender. Fluff rice with a fork before serving.
3. While rice is cooking, prepare black beans and garnishes. Heat remaining 1 Tbsp. of oil in a large nonstick skillet over medium heat. When hot, add bell pepper, garlic, black pepper, cumin, oregano, and remaining 1/4 tsp. salt. Cook and stir, until pepper begins to soften, about 2 to 3 minutes. Stir in green chilies and tomato paste until combined. Add 1 can of beans, undrained. Drain and rinse remaining can of beans and add to pan.
4. Bring bean mixture to a simmer, then reduce heat to low. Stir occasionally.
5. Put all garnishes into small bowls and place bowls in center of dinner table.
6. To serve, divide rice between four shallow bowls or plates. Top each portion of rice with an equal amount of beans. Encourage children to create their own recipes using the garnishes.
What Kids Can Do:
* Measure the rice and water.
* Cover the rice and set a timer.
* Drain and rinse the second can of beans.
* Wash the scallions and slice with clean scissors.
* Count out the chips.
* Transfer garnishes to small bowls.
Source: Hannaford fresh Magazine, January - February 2008

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Quantity Ingredients  
2 tablespoon Vegetable oil  
1/4 cup Finely chopped onion  
3/4 teaspoon Kosher salt  
1 cup Long grain white rice, dry  
2 cup Water  
1 each Yellow bell pepper, finely chopped  
11/2 teaspoon Minced garlic  
1/4 teaspoon Black pepper, freshly ground  
1 teaspoon Ground cumin  
1/2 teaspoon Dried oregano  
4 oz Canned green chilies, chopped  
1 tablespoon Tomato paste  
30 oz Canned black beans  
1 each Fresh avocado, chopped  
1 each Fresh lime, quartered  
4 each Medium scallions, washed and thinly sliced  
1 cup Shredded cheese Mexican blend  
1 cup Salsa  
1/2 cup Sour cream, lowfat  
32 piece(s) Corn tortilla chips  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 635 kcal (31%)
Calories from Fat 351 kcal (0%)
Total Fat 39 g (60%)
Saturated Fat 25 g (125%)
Cholesterol 39 mg (13%)
Sodium 1130 mg (47%)
Total Carbohydrates 83 g (27%)
Dietary Fiber 32 g (128%)
Protein 39 g (65%)
Vitamins
Vitamin A 1020 IU (20%)
Vitamin C 85 mg (141%)
Minerals
Calcium 369 mg (7%)
Iron 20 mg (33%)
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