Rice and Beans Southwest Style Recipe
This recipe is adapted from one I found along time ago in a Richard Simmons diet cookbook.
Prep time: | American |
Cook time: | Servings: 6 |
Goes Well With: garden salad
Ingredients
|
|
Directions
- 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.
- 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.
- Serve on a bed of brown rice. Enjoy!