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Categories:Viewed: 57 - Published at: 2 years ago
Ingredients
- 1 c. water
- 1/2 c. picante sauce
- 1/2 c. sliced green onions
- 1 1/2 c. uncooked instant rice
- 1 can (16 oz.) pinto beans
- 1 Tbsp. canned jalapeno pepper
- 1/2 tsp. cumin (optional)
- 1 medium tomato, cut in wedges
Method
- Combine water, picante sauce and onions in a 2-quart saucepan. Bring to a boil over high heat.
- Stir in rice, beans, pepper and cumin.
- Cover.
- Remove from heat.
- Let stand 10 minutes.
- (Note: Drain and rinse beans.)
- Before serving, fluff rice with a fork. Garnish with tomato wedges.
