This is a print preview of "Rice and Beans Southwest Style" recipe.

Rice and Beans Southwest Style Recipe
by Jo

Rice and Beans Southwest Style

This recipe is adapted from one I found along time ago in a Richard Simmons diet cookbook.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: United States American
Cook time: Servings: 6

Goes Well With: garden salad

Ingredients

  • 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

Directions

  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!