Ingredients:
1/4 cup vegetable oil
1/2 small onion, chopped
1 cup long-grain rice
1 1/2 cups water
1 can (8 ounces) tomato sauce
2 tablespoons MAGGI Seasoning Sauce
1 to 2 teaspoons chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) pinto beans, rinsed and drained
Crumbled Cotija cheese
Chopped fresh cilantro
Directions:
HEAT oil in medium saucepan over medium heat. Add onion; cook, stirring occasionally, until tender. Add rice; cook, stirring occasionally, until toasted and golden. Add water, tomato sauce, seasoning sauce, chili powder and cumin; mix well. Bring to a boil. Reduce heat to low; cover.
COOK for 20 minutes or until rice is tender and water has evaporated; stir in beans. Serve topped with cheese and chopped cilantro.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
30 minutes
Cooling Time: 0 minutes
Servings: 6
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