Difference between revisions of "Quick Beans and Rice"
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* 3 cups hot cooked [[rice]] | * 3 cups hot cooked [[rice]] | ||
| − | == | + | == Procedures == |
# Cook [[carrot]] and [[onion]] in [[butter]] in large skillet 2 to 3 minutes or until tender crisp. | # Cook [[carrot]] and [[onion]] in [[butter]] in large skillet 2 to 3 minutes or until tender crisp. | ||
# Add [[pinto bean|beans]], [[tomato]], [[salt]], [[curry powder]] and [[pepper]]; heat thoroughly. | # Add [[pinto bean|beans]], [[tomato]], [[salt]], [[curry powder]] and [[pepper]]; heat thoroughly. | ||
# Serve over hot [[rice]]. | # Serve over hot [[rice]]. | ||
| − | [[Category:American | + | [[Category:American cuisine]] |
[[Category:Pinto bean Recipes]] | [[Category:Pinto bean Recipes]] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
| − | + | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
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| − | |||
Latest revision as of 17:12, 29 June 2012
Makes 6 servings
Ingredients
- 1 medium carrot, chopped
- ⅓ cup chopped onion
- 2 tablespoons butter or margarine
- 1 x 15½-ounce can pinto beans, drained
- 1 small tomato, chopped
- ½ teaspoon salt
- ½ teaspoon curry powder
- ¼ teaspoon ground black pepper
- 3 cups hot cooked rice
