Mexican Beans On Rice Recipe
Ingredients
| Olive oil or vegetable oil - 1 tablespoon plus 1 teaspoon | ||
| Onions | 1 Cup (16 tbs) | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Red bell pepper | 1/2 Cup (16 tbs) | |
| Chinese cilantro | 1 Tablespoon, minced | |
| Seeded hot chili or jalapeno pepper - 1 teaspoon | ||
| Large garlic - 1 clove, minced | ||
| Italian tomatoes | 2 Cup (16 tbs), canned | |
| White kidney beans | 14 Ounce, drained | |
| Long grain rice | 2 Cup (16 tbs) | |
| Cheddat cheese - 1 ounce, sharp, shredded | ||
| Fresh cilantro (Chinese parsley) or parsley for garnish | ||
Directions
MAKING
1.Take a 2 quart saucepan and heat some oil in it.
2. Add in onions, bell pepper, minced cilantro, celery, chili pepper, garlic and saute for 2 minutes until vegetables are crips.
3.Add in the tomatoes, reserve liquid and combine.
4.Cook the mixture over high heat and let it boil.
5.Add in the beas and let simmer for 20 minutes.
SERVING
6.Take a serving platter and sppon some rice into it.
7. Top the rice with bean mixture, and sprinkle cheese on it.
8. Garnish with cilantro leaves and serve piping hot.
1.Take a 2 quart saucepan and heat some oil in it.
2. Add in onions, bell pepper, minced cilantro, celery, chili pepper, garlic and saute for 2 minutes until vegetables are crips.
3.Add in the tomatoes, reserve liquid and combine.
4.Cook the mixture over high heat and let it boil.
5.Add in the beas and let simmer for 20 minutes.
SERVING
6.Take a serving platter and sppon some rice into it.
7. Top the rice with bean mixture, and sprinkle cheese on it.
8. Garnish with cilantro leaves and serve piping hot.
Chef
