Rice With Roasted Peppers And Beans
Published March 13, 1993
- Total Time
- 3 hours 15 minutes
- Rating
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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 analysis per serving (8 servings)
60 grams carbs; 3 milligrams cholesterol; 361 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 7 grams fiber; 483 milligrams sodium; 14 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place beans in a large pot. Cover with water. Simmer until beans are tender, about 1 ½ to 2 hours, adding water as needed to keep beans covered. Drain.
- Step 2
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.
Private Notes