15 oz. can plum tomatoes with their juices, can be Mexican flavored
1 tsp crumbled dried oregeno
2 Tbsp capers, rinsed
freshly ground black pepper
3 Tbsp chopped fresh cilantro leaves for garnish
Sour cream, optional
Crumbled cheese, optional
Instructions
Coat the rice cooker bowl with nonstick cooking spray. Add the rice, stock, and salt; swirl to combine. Close the cover and set for the regular cycle.
While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring, until softened, about 5 minutes. Open the cover of the rice cooker and add the jalapeno, onion-pepper mixture, pinto beans, tomatoes, oregano, capers, and a few grinds of black pepper; stir to combine. Cose the cover and let the cycle complete.
When the machine switches to the Keep Warm cycle, let the rice steam or 10 minutes. Fluff the rice with a wooden or plastic rice paddle or wooden spoon. This rice will hold on Keep Warm for up to 1 hour.
Serve hot, garnished with the cilantro, sour cream, and cheese.
Serving
Suggestions
NOTE: This recipe is meant for a rice cooker, adjustments might need to be made when cooking on stovetop.
Originally Submitted
2/7/2008
0 Out of 5 from
0 reviews
You can add this Mexican Rice & Beans recipe to your own private DesktopCookbook.
