Mexican Beans & Rice
Posted by Trish | Under Dinner, Downlow, Sides Saturday Mar 29, 2008
6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod
| 1 c. long-grain white rice, uncooked | ½ tsp olive oil | |
| 1 c. onions, chopped | 1 c. celery, sliced | |
| 1 clove garlic, minced | 15 oz. pinto beans, canned, drained, & washed | |
| 8 oz. no-salt-added tomato sauce | ½ c. water | |
| 1 tbsp ketchup | 1 tsp chili powder | |
| ¼ tsp hot pepper sauce |
Cook rice according to package directions. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over rice.
