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South of the Border Rice and Beans

posted by regnisaw@yahoo.com 7 years ago

Ingredients


3 c. Carolina®-White Long Rice


6 c. Edward & Sons Not-Chick’n Bouillon Cubes


2 large Jalapeno peppers, seeded and minced


2 red peppers, seeded and chopped


2 green peppers, seeded and chopped


1 large red onion, chopped


4 cloves garlic, peeled and coarsely chopped


3 large tomatoes, chopped


2 Tbs. Chili powder


1/4 tsp. Cayenne pepper


3 Tbs. Cumin


1 – 15 oz. Can black beans, rinsed and drained


1/2 c. Shredded jack or cheddar cheese and fresh cilantro, chopped (optional)


Directions


Place all ingredients in a slow cooker. Cook on High for 3-4 hours or on Low for 6-8 hours. To serve, sprinkle with cheese and garnish with fresh cilantro if desired. Can also be served with roasted meats.




tags:  riviana, rice, slow cooker, beans, mexican
 
 
 
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