Mexican Beans and Rice
Sautéed onion, green pepper and white rice are simmered in a deliciously flavored broth. Stir in some black beans and you’ve got a spectacular side dish that’s sure to please!
INGRIDIENT
DIRECTION
Step: 1
Heat the oil in a 6-quart saucepot over medium-high heat. Add the rice, onion and pepper and cook and stir for 2 minutes.
Step: 2
Stir in the broth and tomato paste and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes or until the rice is tender. Stir in the beans and cilantro, if desired, and cook until the mixture is hot.
NUTRITION FACT
Per Serving: 274 calories; protein 9.5g; carbohydrates 51g; fat 3.7g; sodium 861.5mg.
The most clear way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, make sure for a simple vegetable . Made steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.
This also can apply to cooking method . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the cooking items . But often you can make a dish do double-duty .
