Rice With Roasted Peppers And Beans

Name: Rice With Roasted Peppers And Beans
Total time: 3 h 15 min
Yield: Eight servings
Cuisine: southwestern
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

By Molly O'Neill

Total Time: 3 hours 15 minutes
Rating: 4(11)
Comments: Read comments

Featured in: FOOD; Up-to-the-Minute Rice

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Ingredients

Yield:Eight servings

1½cups dried pinto beans, soaked in water overnight and drained
1½cups unconverted rice (like Canilla )
1cup finely chopped fresh or well-drained canned tomatoes
2tablespoons finely chopped onion
1clove garlic, peeled
3tablespoons vegetable oil
3½cups chicken broth, homemade or low-sodium canned
1teaspoon salt, plus more to taste
6poblano peppers, roasted, peeled, stemmed, seeded and cut into thin strips

Ingredient Substitution Guide

Preparation

Step 1
Place beans in a large pot. Cover with water. Simmer until beans are tender, about 1½ 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.