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I am looking for simple but yummy beans and rice recipes!

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Asked by jenny402 at 1:55 PM on Feb. 6, 2010 in Food & Drink

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Answers (5)
  • 1/4 cup tomato sauce
    can of kidney beans (undrained)
    1 med. onion, chopped
    1 med. green pepper, chopped
    2 tsp of minced garlic (or more if you like, we LOVE garlic over here)
    1 tb of Sofrito (optional)
    1 packet of Sazón culantro y achiote (made by Goya)
    1/4 tsp of chipotle seasoning (optional)---we like a LOT of flavor
    2 tsp of olive oil
    1/4 cup water

    Heat olive oil over medium heat in a wide skillet. Sautee onions, green pepper and garlic until onions are translucent (don't let garlic burn). Then add everything else and simmer until the desired consistency. I like mine thick, but hubby prefers it more runny. I also like to add fresh chopped cilantro (about 3 tablespoons). Super Yummy!

    If you don't have Sazón--you can use a mix of dried cilantro, paprika, saffron, garlic powder, ground cumin and salt. I know many people don't have saffron on hand, so you could just skip that.


    Answer by BridgetC140 at 3:21 PM on Feb. 6, 2010

  • Oh and you can also add chopped ham to make it a complete meal and just serve over white rice.


    Answer by BridgetC140 at 3:23 PM on Feb. 6, 2010

  • These little boxes are too small. I am going to PM recipes to you; I hope that you don't mind.

    Answer by rkoloms at 6:09 PM on Feb. 6, 2010

  • I make refried bean and rice enchiladas.

    I don't really have exact measurements. It's just beans, rice, and shredded cheese all rolled into tortillas. Pour some enchilada sauce on the top, then cover with shredded cheese, and add salsa if you like.

    I like to make the sauce and salsa at home just because my family prefers a super-mild spicy level that you can only get that way; but it's certainly not required.

    One casserole dish bakes for about 20 minutes at 350.

    Answer by mogencreative at 6:50 PM on Feb. 6, 2010

  • Thanks! Can't wait to try these!

    Answer by jenny402 at 10:47 PM on Feb. 6, 2010

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