We gave this recipe a little Southwestern flair by adding some Texas-inspired ingredients. Our Lone Star Rice is the perfect change-of-pace side dish to go with any of your favorite main dishes, like chicken or steak.
What you will need:
2 tablespoons vegetable oil
1 cup long-grain or whole-grain rice, uncooked
2 cloves garlic, minced
2-1/2 cups beef broth
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 (16-ounce) can kidney beans, rinsed and drained
1/3 cup mild picante sauce
1/4 cup sliced scallion
What to do:
In a large saucepan over medium heat, heat oil; sauté rice and garlic until rice is slightly browned.
Add broth, cumin, and oregano and bring to a boil; reduce heat to low, cover, and simmer 20 minutes. Stir in beans and remove from heat.
Let stand, covered, until liquid is absorbed, about 5 minutes. Stir in picante sauce and scallions and serve.
If you prefer, instead of kidney beans you can use pinto, black beans, or even black-eyed peas.