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Mexican Rice and Beans

Posted by Holly Nelson on Tuesday, April 5, 2011 Under: Tummy Yummy Recipe of the Week

Gather ingredients: evoo, cumin, coriander, cinnamon, chili powder, onion, garlic, cooked BROWN rice, pinto beans(cooked), chicken broth, tomato paste, salt, pepper(opt)
 

 

Heat cumin, coriander, chili powder, and cinnamon in dutch oven or large pot until fragrant. Add chopped onion and garlic and heat a little more.


Add rice, beans, stock, tomato paste, salty, and peppers.

Reduce heat and simmer for 30 minutes.


Serve Hot! with a salad and Ezechiel bread. Enjoy!
 

In : Tummy Yummy Recipe of the Week 



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Holly Nelson Mom to 6 Sons // Saved by Grace // Lover of Chocolate, Laughter, Love, Nature, Camping, Simplicity,and Family
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Mexican Rice and Beans

Posted by Holly Nelson on Tuesday, April 5, 2011 Under: Tummy Yummy Recipe of the Week

Gather ingredients: evoo, cumin, coriander, cinnamon, chili powder, onion, garlic, cooked BROWN rice, pinto beans(cooked), chicken broth, tomato paste, salt, pepper(opt)
 

 

Heat cumin, coriander, chili powder, and cinnamon in dutch oven or large pot until fragrant. Add chopped onion and garlic and heat a little more.


Add rice, beans, stock, tomato paste, salty, and peppers.

Reduce heat and simmer for 30 minutes.


Serve Hot! with a salad and Ezechiel bread. Enjoy!
 

In : Tummy Yummy Recipe of the Week 



blog comments powered by Disqus#disqus_thread