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Ingredientes
- 1 lb dried red (kidney) beans
- 4 cups white rice
- 8 cups water
- 4 tbsp olive oil
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 3 garlic cloves, finely chopped
- 1 tsp black pepper
- 1 tbsp chili powder
- 1 can tomato sauce
- sea salt (to taste)
Direcciones
- Soak beans overnight.
- Cook beans in a large pot of water over low heat, covered loosely, for 2 - 3 hours (until beans are tender).
- While the beans are cooking, saute onion, garlic, and bell pepper in a 2 tbsp olive oil. When vegetables are well sauteed, add remaining olive oil and dry rice. Continue cooking until rice begins to develop a light brown color (stir frequently & do not allow to burn).
- Place rice & vegetable mixture in large pot with 8 cups water. Bring water to a boil; cover and turn heat to low. Cook 15 - 18 minutes or until rice is tender. Do not stir while rice is cooking and minimize opening of lid (this gets easier after you've made it a few times).
- Allow rice to set for 5 minutes, then fluff with a fork.
- Drain excess water from beans, reserving 1 - 2 cups for future use.
- Add tomato sauce and seasoning to beans. Add small amounts of reserved water while stirring gently until desired consistency is reached.
- Serve over cooked rice.
- Top with sour cream if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 425g | |
| Recipe makes 8 servings | |
| Calories 424 | |
| Calories from Fat 67 | 16% |
| Total Fat 7.68g | 10% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 326mg | 14% |
| Potassium 369mg | 11% |
| Total Carbs 79.99g | 21% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.56g | 2% |
| Protein 7.84g | 13% |
