Description
This recipe for Mexican Rice and Beans is super quick and simple. Make this for lunch or dinner—simply delicious!
Ingredients
- ¼ cups Olive Oil
- ¾ cups Salsa
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Garlic
- 1 teaspoon Chili Powder
- Sea Salt And Black Pepper To Season
- 2 cans (15 Oz. Size) Organic Pinto Beans, Drained And Rinsed
- 2 cups Cooked Rice
Preparation
Heat a nonstick skillet over medium-high heat. Add olive oil and salsa and saute for about 3–5 minutes.
Add spices into the skillet and stir until evenly combined. Add beans into the paste and reduce heat to low. Let the beans cook for about 15 minutes.
Add cooked rice. Stir everything together until evenly combined. Serve immediately.
