Beans and Rice -- Best Recipes

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Date Posted: 04/16/02 12:19:11pm
Author: CB
Subject: Beans and Rice

BEANS AND RICE

1 cup long-grain rice
4 cups South-of-the-Border Beans, recipe follows
1/2 cup shredded Mexican-blend cheese
Bring 2 cups water to a boil. Add the rice, reduce the heat to low, and steam 17 minutes or until tender. Make or reheat South-of-the-Border Beans, recipe follows.

To serve, divide the rice evenly among 4 shallow bowls or soup bowls. Ladle 1 cup of beans over each serving, and sprinkle with 2 tablespoons cheese. Serves 4.

Start to finish: 20 minutes.

BEANS

1 teaspoon vegetable oil
1 large onion (for 1 cup chopped)
1 can (15 ounces) red beans
1 can (15 ounces) white beans
2 cans (15 ounces each) black beans
2 cans (141/2 ounces each) diced tomatoes seasoned with garlic and onions
2 teaspoons bottled minced garlic
11/2 cups frozen yellow corn kernels
11/2 teaspoons chili powder
11/2 teaspoons ground cumin
Heat the oil in an extra-deep, 12-inch nonstick skillet over medium heat. (See cook's note.) Peel and coarsely chop the onion, adding it to the skillet as you chop. Raise the heat to medium-high, and stir from time to time.

While the onion cooks, rinse and drain the red beans and the white beans, and add them to the skillet. Add the black beans (with juice), tomatoes and garlic. Add the corn, chili powder and cumin. Stir to blend well.

Reduce the heat to low and simmer 2 minutes or until heated through and ready to serve. Makes 8 cups (for 2 4-cup batches).

Start to finish: 15 minutes.

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