Ingredients1 tablespoon olive oil1 onion, diced1 green bell pepper, diced2 cloves garlic, minced1 cup uncooked white rice2 cups chicken broth1 (14.5 ounce) can diced tomatoes, undrained1 teaspoon chili powder1 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon black pepper1 (15 ounce) can black beans, rinsed and drained1 (4 ounce can diced green chilies, undrained)1/2 cup chopped fresh cilantroDirectionsHeat the oil in a large saucepan over medium heat. Add the onion, bell pepper, and garlic; cook until the vegetables are tender, about 5 minutes. Stir in the rice, chicken broth, tomatoes, chili powder, cumin, salt, and black pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes. Stir in the black beans, green chilies, and cilantro. Cover and simmer until the rice is tender and the liquid is absorbed, about 5 minutes.
Lightly brown rice in oil over medium heat, stirring constantly.
Add bellpepper amd onion and saute' five minutes more, stirring often.
Remove fromheat; add parsley, tomato paste and garlic.
Stir well and then add waterand salt.
Heat mixture to boiling, cover tightly and simmer 20 to 30minutes or until liquid is absorbed.
Remove from heat and let steam 10minutes before serving.
Ingredients
Directions
Lightly brown rice in oil over medium heat, stirring constantly.
Add bellpepper amd onion and saute' five minutes more, stirring often.
Remove fromheat; add parsley, tomato paste and garlic.
Stir well and then add waterand salt.
Heat mixture to boiling, cover tightly and simmer 20 to 30minutes or until liquid is absorbed.
Remove from heat and let steam 10minutes before serving.
