Mexican Rice and Beans

• Produce

  • 1 tsp Garlic
  • 2 cans Pinto beans, organic

• Pasta & Grains

  • 2 cups Rice, cooked

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1 Sea salt +black pepper

• Oils & Vinegars

  • 1/4 cup Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Other

  • ¾ cup salsa (fresh or jarred works!

Found on simplegreenmoms.com

Description

Ingredients

• 2 cups cooked rice (any kind)
• 2 cans (15oz) organic pinto beans (drained and rinsed)
• ¾ cup salsa (fresh or jarred works!)
• ¼ cup olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon garlic
• 1 teaspoon chili powder
• sea salt + black pepper

Directions

• Heat a non-stick skillet over medium-high heat. Add olive oil and salsa then saute for about 3-5 minutes.
• Add spices into the skillet and stir until evenly combined. Add beans into the paste then reduce heat to low.
• Let the beans cook for about 15 minutes then add cooked rice. Stir everything together until evenly combined then serve immediately.