Multipurpose ingredients are the key to this easy recipe. Frozen peppers and onions are used to season both the rice and the beans, and then some of the cooked-bean mixture gets puréed to give the finished dish a rich, saucy texture. Garnish with chives and serve with your favorite hot sauce.
- 2 Tbs. garlic oil, divided
- 2/3 cup long-grain white rice, rinsed and drained
- 2 cups frozen pepper and onion mix, divided
- 1 15-oz. can tomatoes with medium green chiles, divided
- 1 1/2 cups cooked small red beans, cooking liquid reserved, or one 15-oz. can small red beans, such as Goya, drained, liquid reserved
Heat 1 Tbs. garlic oil in small saucepan over medium heat until shimmering. Add rice and 1 cup pepper/onion mix, and cook over medium heat 2 to 3 minutes, or until vegetables are softened and rice looks translucent. Add 1⁄3 cup tomatoes and their juices, plus 1 cup water; season with salt, if desired. Bring to boil, and stir to combine. Cover, reduce heat to medium-low, and simmer 18 minutes. Remove from heat and let stand 5 minutes.
Heat remaining 1 Tbs. garlic oil in medium saucepan over medium heat. Add remaining 1 cup pepper/onion mix and sauté 3 to 4 minutes, or until softened. Add remaining tomatoes with their juices, beans, and ¼ cup bean-cooking liquid. Bring to boil. Cover, and simmer 6 to 8 minutes, or until mixture thickens. Transfer ½ cup bean mixture to blender and purée until smooth. Return purée to pan and stir to combine. Season with salt and pepper, if desired. To serve, divide rice among 4 bowls and top each with beans.
- Serving Size: serves 4
- Calories: 296
- Carbohydrate Content: 48 g
- Fat Content: 7 g
- Fiber Content: 8 g
- Protein Content: 9 g
- Saturated Fat Content: 1 g
- Sodium Content: 561 mg
- Sugar Content: 6 g