Ingredients
- 1 ½ cups dried pinto beans, soaked in water overnight and drained
- 1 ½ cups unconverted rice (like Canilla )
- 1 cup finely chopped fresh or well-drained canned tomatoes
- 2 tablespoons finely chopped onion
- 1 clove garlic, peeled
- 3 tablespoons vegetable oil
- 3 ½ cups chicken broth, homemade or low-sodium canned
- 1 teaspoon salt, plus more to taste
- 6 poblano peppers, roasted, peeled, stemmed, seeded and cut into thin strips
- Nutritional Information
Nutritional analysis per serving (8 servings)
357 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 56 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 15 grams protein; 1 milligram cholesterol; 1017 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Eight servings
Preparation
- Place beans in a large pot. Cover with water. Simmer until beans are tender, about 1 1/2 to 2 hours, adding water as needed to keep beans covered. Drain.
- Follow the directions for Mexican rice, adding the roasted peppers with the chicken broth and salt in Step 3. When rice is cooked, stir in beans. Serve hot.
3 hours 15 minutes
Dining and Cooking