Mexican Green Rice Beans Recipe

Mexican Green Rice Beans Recipe

Ingredients

Makes 4 servings

• 1 large green bell pepper
• 2 or 3 small fresh jalapeno or other hot green chiles
• 2 1/2 cups vegetable broth
• 1/2 cup coarsely chopped fresh parsley
• 1 small yellow onion, chopped
• 2 garlic cloves, chopped
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon sugar
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 3 tablespoons canola or grapeseed oil
• 1 cup long-grain white rice
• salt
• 1 1/2 cups cooked or 1 can dark red kidney beans, drained and rinsed
• 2 tablespoons minced fresh cilantro, garnish

Method

1. Roast the bell pepper and chiles over a gas flame or under a broiler until the skin blisters, turning on all sides
2. Place in a paper bag for 5 minutes
3. Use a damp towel to rub off scorched bits of skin
4. Stem, seed and chop the bell pepper and chiles and place them in a food processor
5. Add 1 cup of the broth, parsley, onion, garlic, pepper, sugar, oregano and cumin and process until smooth
6. Set aside
7. In a large skillet, heat the oil over medium heat
8. Add the rice and stir constantly for a few minutest coat the rice with the oil
9. Add the pureed vegetables and simmer, stirring occasionally, for 5 minutes
10. Add the remaining 1 1/2 cups broth and bring to a boil
11. Reduce the heat to medium, add salt to taste, cover and cook until the liquid is absorbed, about 30 minutes
12. About 10 minutes before ready to serve, stir in the kidney beans
13. Garnish with cilantro and serve immediately

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