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Timothy McCormick
From Bloomington, US
Member Since Jan, 2014
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Recipe for Mexican Black Beans and Rice
Ingredients

1 med red onion

2 tablespoons medium-hot chili powder

1 teaspoon dried oregano

2 garlic cloves, minced

1 tablespoon canola oil

3/4 cup long grain rice

1 can (14/12 oz.) chicken broth

1/2 cup chopped carrot

1 large tomato, chopped

1/2 cup chopped zucchini

1 can (15 1/2 oz.) black beans, drained & rinsed

2 tablespoons snipped parsley

1/2 cup grated cheese (optional choice)

Preparation Method

Cook the onion, chili powder, oregano, and garlic in frying pan with hot canola oil approximately 3 minutes. Stir in rice & brown over medium heat. Stir constantly. Add broth & carrots, bring to boil. Reduce heat to medium & cover. Cook approximately 10 minutes, there will still be liquid at this point. Add tomato, zucchini, beans, and parsley. cover and cook an additional 5-10 minutes until all liquid is absorbed and rice is tender. Top with grated cheese of choice if chosen.

Mexican Black Beans and Rice
Prepration Time: 00 hrs 25 mins
Cook Time: 00 hrs 30 mins
Serves: 6 Persons
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