Spanish Rice and Beans

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

30 mL

Oil

370 g

White Rice

80 g

White Onions , chopped

2 cloves

Garlic , minced

720 mL

Vegetable Broth

260 g

Salsa

1 can
(15 oz)

Canned Red Kidney Beans , drained, rinsed

Cooking Instructions

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Step 1

Heat Oil (30 mL) in a large saute pan over medium-high heat. Add White Rice (370 g) and toast until the grains begin to turn golden brown, stirring often, about 7 minutes.

Step 2

Reduce heat to medium and add White Onions (80 g) and Garlic (2 cloves) , continuing to cook until onion is soft.

Step 3

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