RICE WITH ROASTED PEPPERS AND BEANS

Rice With Roasted Peppers And Beans image

Provided by Molly O'Neill

Time 3h15m

Yield Eight servings

Number Of Ingredients 9

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Ingredients

1 1/2 cups dried pinto beans, soaked in water overnight and drained
1 1/2 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 1/2 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

Steps:

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.

Nutrition Facts : @context http, Calories 361, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 7 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 483 milligrams, Sugar 5 grams, TransFat 0 grams