Red beans and rice take a trip down Mexico way in this south of the border variation of a Dixieland classic. Perfect for your next picnic and great with all your favorite barbecued meals.
1 tablespoon vegetable oil
1 small onion, cut into strips
3 cloves garlic, finely minced
2 (15-ounce) cans kidney beans, drained and rinsed
1 (14.5-ounce) can beef broth
1 cup uncooked long grain rice
1 (4-ounce) can diced green chilies
1/2 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
Heat oil in large skillet. Add onion and garlic; cook until tender. Add broth and water; bring to a boil. Stir in beans, broth, rice, chiles, water, chile powder and cumin. Reduce heat to low; cook for 20 minutes or until rice is tender. Season with salt and ground black pepper.
Makes 8 servings.