• Rice and Beans Southwest Style

    1 vote
    Rice and Beans Southwest Style
    Prep: 20 min Cook: 60 min Servings: 6
    by Jo
    10 recipes
    This recipe is adapted from one I found along time ago in a Richard Simmons diet cookbook.


    • 2 carrots peeled and diced
    • 2 celery stalks diced
    • 1 medium onion chopped
    • 2 cloves of garlic peeled and chopped
    • 1 cup of sliced mushrooms
    • ½ can of green chilies, diced
    • 1 cup of dry black beans
    • ½ cup of chicken broth
    • 2 tab olive oil
    • Dash chili powder
    • Dash cumin
    • Dash salt and pepper
    • 1 small bunch of cilantro chopped


    1. In a pressure cooker place black beans in 3 cups of water. Set to low pressure and cook for 45 minutes. Remove beans and rinse. Make sure they are soft.
    2. In a wok or skillet add 2 tablespoons of olive oil. When hot add onions, carrots, celery and garlic. Season with chili powder, cumin, salt and pepper. Saute until onion is translucent. Then add mushrooms , cilantro and green chilies and cook for 3 more minutes. Add chicken broth and beans. Cover and cook on low for 10 minutes or until carrots and celery are no longer crispy.
    3. Serve on a bed of brown rice. Enjoy!

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