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Mexican Rice and Beans

Ree Drummond : Food Network
  • 50 minutes
  • Serves 8 to 10

INGREDIENTS

1

Cilantro, fresh

2 cloves

Garlic

2

Green onions

1

Jalapeno

2 16 ounce cans

Pinto beans

1 14.5 ounce can

Tomatoes

1 10 ounce can

Tomatoes and green chiles

3 cups

Chicken broth, low-sodium

2 cups

Rice, long-grain

1 tsp

Black pepper, freshly ground

1 tsp

Kosher salt

1/4 tsp

Turmeric

2 tbsp

Canola oil

1 tsp

Cumin, ground

3/4 cup

Cheddar, grated