Nicaraguan Red Beans and Rice

Looking for a flavorful side dish using peas and Old El Paso® Green Chiles? Then try this tasty bean and rice recipe. MORE+ LESS-

By Pillsbury Kitchens

Updated October 20, 2016

Bake-Off® Contest 38, 1998

Jennifer Morten

Katy, Texas

Ingredients

1 1/4

cups water

1 1/2

cups uncooked instant white rice

cup frozen baby sweet peas

3/4

cup chopped tomato

can (15 oz) red beans, drained, rinsed

can (4.5 oz) Old El Paso™ chopped green chiles

1/2

teaspoon garlic salt

1/4

cup chopped red onion

tablespoons chopped fresh cilantro

tablespoon fresh lime juice

Sour cream

Lime wedges

Fresh cilantro sprigs

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1

In large saucepan, bring water to a boil over high heat. Add rice, peas, tomato, beans, chiles and garlic salt; mix well. Return to a boil. Reduce heat to low; cover and simmer 5 to 6 minutes or until liquid is absorbed. Remove from heat.
2

Stir in onion, chopped cilantro and lime juice; cover and let stand 5 minutes. Stir well. Garnish as desired.