Mexican Rice and Cantina Beans

Mexican Rice and Cantina Beans
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This is the very best mexican rice thanks to a special ingredient.

Category: side dish


Serves: 6 servings of rice, 4 servings of beans
Prep Time: 5 mins
Total Time: 30 mins

For the Rice:
1 cup long grain white rice
1 tablespoon olive oil
8 oz can of tomato sauce
1 red bell pepper, cored, seeded and quartered
1 and 1/2 cups of chicken stock or vegetable broth
1 teaspoon kosher salt
1 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/2 cup diced tomatoes and 2 tablespoons sliced green onions for garnish (optional)
For the Beans:
1 can of pinto beans, drained and rinsed
1/2 cup chicken stock or vegetable broth
1 tablespoon tomato paste
3/4 teaspoon salt
3/4 teaspoon chili powder
1/2 cup pico de gallo for garnish (optional)


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Added 9 years ago by:
Dinner at the Zoo Dinner at the Zoo
     6 recipes
2 people cheffed this recipe
Lorrie SepulvedaDinner at the Zoo
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