Steps

Put beans in medium pot and rinse until water is fairly clear, removing any pebbles.

Place pot of beans on stove with enough water to cover the beans by 2 inches.

Bring beans to a boil, and then lower to medium. Keep adding water to beans so that they are covered by 2 inches of water.

After 45 minutes, add garlic powder and salt.

Continue to cook for 35 minutes until beans are soft.

Serve with Mexican Rice and sliced avocado.

Nutrition

Serving Size: 1 cup

Calories: 123

Sugar: .3 g

Sodium: 311 mg

Fat: 1.6 g

Carbohydrates: 22.71 g

Fiber: 7.7 g

Protein: 7.77 g

Cholesterol: 0 mg

Ingredients

Steps

In a large pot, add dry rice and green pepper to oil and cook on medium heat until rice is brown. Stir rice occasionally, so it doesn’t burn.
Add tomato sauce, garlic powder, vegetable bouillon-crumbled, water and chunk of onion to pot. Bring to boil.
Lower heat to medium and cover, leaving lid ajar so that steam can come out. Do not stir after lid is on.
When water lowers, close the lid on the pot all the way. Cook about 15 minutes.
When rice is moist but no water, add 1/2 cup cold water and peas. Cover and heat for 4 minutes.
When no water, turn off heat and let rice sit in pot for 5 minutes.

May be served with pinto beans and sliced avocado. For extra flavor add Sazon flavor packet or Sofrito seasoning.

Instant rice can be substituted, but reduce cooking time.

Let rice cool to room temperature before refridgerating.