Friday, April 6, 2018

Veg mexican rice

1 Tbs. olive oil
2 cup white brown rice already cooked
1/2 cup sweet onion, chopped
 1 cup frozen corn
1 cup frozen peas
3 cloves garlic, minced (1 Tbs.)
1 tsp. ground cumin
1/2 tsp. dried oregano
2 Tbs. tomato paste
1 can chopped tomato
 1 can or cup of black beans

 Preparation 1. in sauce pan cook together for 4 min oil, corn, peas, onions, garlic, cumin, and oregano, and spoon tomato paste, chopped tomatoes. Add 1 cup of water, and stir in rice and beans to combine. salt and pepper to taste. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid is absorbed. Remove from heat, serving.

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