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Recipe courtesy of Food Network Kitchen
From: Food Network Magazine

Rice and Beans with Green Chiles

  • Level: Easy
  • Yield: 4 servings
  • Total: 30 min
  • Active: 10 min
The key ingredient to these rice and beans are the canned diced green chiles. Made from green chiles, they often appear in Mexican and Southwestern dishes and have a sweet, mild heat. If you aren’t familiar with this grocery store staple, they also make a great addition to soups or stews, burgers, or even in scrambled eggs.
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Directions

  1. Cook 1/2 diced onion and 1 minced garlic clove in vegetable oil in a saucepan over medium heat, 4 minutes. Add 1 teaspoon ground cumin and a pinch each of salt and pepper. Stir in 1 tablespoon tomato paste; cook 1 minute. Stir in 1 cup rice, a 4 1/2-ounce can diced green chiles, 1 1/2 cups chicken broth and a 15-ounce can black beans (drained and rinsed); bring to a boil. Simmer, covered, until the liquid is absorbed, 20 minutes. Stir in chopped cilantro.

Photograph by Andrew Purcell

Categories:

Rice Recipes Beans and Legumes Chile Peppers Side Dish

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