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Mexican Rice and Beans

Michelle Nahom
  • 50 minutes
  • Serves 6

INGREDIENTS

2 15 ounce cans

Black beans

1

bunch Cilantro, fresh leaves

6

Garlic cloves, medium

1

Onion, large

1 28 ounce can

Plum tomatoes

1 tsp

Adobo sauce

2

Chipotle peppers in adobo sauce

1 1/2 cups

White rice

2 tsp

Chili powder

2 tbsp

Olive oil, extra virgin

1 1/3 tbsp

Cumin

1 cup

Vegetable broth or water