Tex-Mex Beans and Rice
I got this off the back of a bag of dry pinto beans and adapted it for a smaller meal. I have made it a number of times and generally use diced green chilies and/or diced jalapeños instead of bell pepper. I enjoyed it with chicken fajitas for my Thursday supper.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/3 cup celery diced
- 1/3 cup parsley chopped
- 1/2 tsp dried thyme
- pinch cayenne
- 1/2 tsp dried oregano
- 1/3 cup green onions sliced
- 1/4 tsp hot sauce
- 2 cups hot cooked rice
- 1/2 tsp vinegar
- 1/3 cup green pepper
- 1 1/4 cups cooked pinto beans drained
- 1 cup water or any broth including bean juice
- Carbohydrate 92.1556537511154 g
- Cholesterol 0 mg
- Fat 1.4653158333404 g
- Fiber 14.0922125428087 g
- Protein 17.4831433335418 g
- Saturated Fat 0.335849916671153 g
- Serving Size 1 1 Serving (482g)
- Sodium 27.0081666720146 mg
- Sugar 78.0634412083067 g
- Trans Fat 0.292906916672392 g
- Calories 453 calories
Combine beans and next 8 ingredients. Simmer until mixture thickens, about 1 hour. Stir in salt, parsley, vinegar and hot sauce. Serve with rice.
