MENU
  • Pinterest
    19
  • Save
    322
  • Print
    87
  • Facebook
    10
  • Email
    10

Fiesta Mexican Rice and Pinto Beans

  • Prep 35 min
  • Total 35 min
  • Ingredients 9
  • Servings 8

rice and beans come together in this spicy side dish. Prefect if you love Mexican cuisine. MORE+ LESS-

Ingredients

1
tablespoon margarine or butter
2
garlic cloves, chopped
1
poblano chile, seeded, chopped
3/4
cup uncooked regular long-grain white rice
1
(14 1/2-oz.) can ready-to-serve chicken broth
1/4
cup water
1
(15.5-oz.) can pinto beans, drained
1/2
cup frozen corn
1/2
cup chili sauce

Steps

Hide Images
  • 1
    Melt margarine in large skillet over medium heat. Add garlic and chile; cook and stir 1 to 2 minutes or until tender. Add rice; cook and stir 1 minute.
  • 2
    Slowly stir in broth and water. Bring to a boil. Reduce heat to low; cover and simmer 15 minutes.
  • 3
    Add beans and corn; mix well. Cook an additional 5 to 10 minutes or until rice is tender and liquid is absorbed. Stir in chili sauce. Cook until thoroughly heated.

Expert Tips

  • Poblano chiles are 4 to 5 inches long and very dark green. They taste mild to slightly spicy.
  • Sometimes called red Mexican beans, dry pinto beans are pale pink with streaks of reddish-brown. When they are cooked, they lose the streaks and become all one color.
  • Top this rice with chopped fresh tomatoes and shredded Cheddar cheese. Serve as an accompaniment to burritos, tacos, enchiladas, grilled chicken or pork chops.

Nutrition Information

Nutrition Facts

Serving Size: 1/2 Cup
Calories
150
Calories from Fat
20
% Daily Value
Total Fat
2g
3%
Saturated Fat
0g
0%
Cholesterol
0mg
0%
Sodium
480mg
20%
Total Carbohydrate
28g
9%
Dietary Fiber
3g
12%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 2 Other Carbohydrate;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

Rate and Comment