Luvafoodie Chili Lime Rice and Beans
01
May
May
AuthorLuvafoodieCategoryHealthy Recipes, Main Course, Side DishServe as a side dish with Margarita Shrimp Tacos for Cinco De Mayo!
2 tbsp olive oil
1 yellow onion finely chopped
2 garlic cloves, minced
1 tsp Luvafoodie Smoke House Lovers spice
1 tsp Luvafoodie Chili Lime spice
2 cups basmati rice
1 15 oz. can Black Beans
1 15 oz. can Kidney Beans
1 15 oz. can diced fire roasted tomatoes
2 tbsp tomato paste
2 ½ cups vegetable broth
⅓ cup sliced green olives
¼ cup chopped cilantro
1
In a large dutch pan or frying pan sauté onion and pepper in pan with olive oil for 5 minutes. Add bell pepper, cook until vegetables are softened
2
Add to pan garlic, Luvafoodie spices, sauté for another 2 minutes.
3
Add rice and beans to frying pan.
4
Stir in tomato paste and add broth.
5
Increase heat and bring to boil, then reduce heat to low.
6
Cover with a lid and allow rice to cook and absorb liquid, about 20 minutes.
7
Plate rice and beans in a bowl or platter.
8
Garnish with olive and cilantro.
Ingredients
2 tbsp olive oil
1 yellow onion finely chopped
2 garlic cloves, minced
1 tsp Luvafoodie Smoke House Lovers spice
1 tsp Luvafoodie Chili Lime spice
2 cups basmati rice
1 15 oz. can Black Beans
1 15 oz. can Kidney Beans
1 15 oz. can diced fire roasted tomatoes
2 tbsp tomato paste
2 ½ cups vegetable broth
⅓ cup sliced green olives
¼ cup chopped cilantro
