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Frijoles de la Olla (Boiled Mexican Beans) |
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10 servings: 2/3 cup per serving Diabetic Exchanges: 2 Starch/Bread |
| 1 pound dried pinto beans | 1/4 teaspoon garlic powder | |
| 5 cups water | 1 green chili pepper with 1 tablespoon of juice | |
| 1 medium onion, peeled, diced | 1 teaspoon cilantro | |
| 1 teaspoon salt | ||
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Place the meat in a large skillet and brown. Drain the excess fat. In a separate skillet, place 2 tablespoons of the fat, and brown the rice to a golden color. Drain all the fat from the rice. Combine the ground meat and the rice. Add the onion; cook for 1 minute. Add the crushed tomatoes and other spices. Add 2 cups of water. Cover and allow to simmer for 25 minutes or until rice is tender and most of the liquid is gone. | ||