VEGETARIAN BEANS AND RICE
This is actually a recipe my dad makes for dinner, and it's one of my favorites. He comes up with wonderful recipes off the top of his head, and this Mexican-inspired one is one of the best.
Provided by Mmmm Tasty
Categories One Dish Meal
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent.
- Add oregano, cumin, chili powder and bay leaves and saute another minute.
- Add garlic and salt, saute briefly.
- Add a couple of tablespoons of water to stop garlic from cooking.
- Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently.
- When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour.
- You may have to add a little water from time to time if mixture begins to dry out.
- Preheat oven to 350 degrees.
- Chop reserved cilantro leaves.
- Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans.
- Cover and bake for 35 to 45 minutes.
- Remove from oven and stir in the other ½ of the reserved cilantro leaves.
- Serve.
Nutrition Facts : Calories 448.9, Fat 8.9, SaturatedFat 2.6, Cholesterol 5.6, Sodium 288.5, Carbohydrate 78, Fiber 12.3, Sugar 4.2, Protein 16.3
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