Ingredients (about 3 servings):
- 1 C. uncooked rice or 3 C. cooked rice (brown or white)
- 1 Tbsp. olive oil
- 1 can dark red kidney beans, drained
- 1/2 C. Pace Chunky Mild salsa
- 1/2 Tbsp. chili powder
- 1/2 tsp. ground cumin
- optional: grated cheese, sour cream, cooked ground beef or shredded chicken
Instructions:
- Cook rice according to package. When done, set aside and keep lid on.
- In a pan, heat olive oil to medium heat. Add drained kidney beans, salsa, chili powder, and ground cumin (and cooked ground beef or shredded chicken if desired). Stir until hot and ready to serve.
- Serve rice topped with bean mixture, sour cream, and grated cheese.
Goes great with a romaine salad and fresh pineapple on the side!
*This recipe was inspired by Tiffany’s Mexican Beans and Rice recipe.