Ingredients
- 1 1/2 cups brown rice
- 1/2 cup chopped onions
- 1/2 cup chopped red or yellow bell pepper
- 2 cloves of garlic, minced
- 1 16 oz can pinto beans, drained and rinsed
- 1 15 oz can petite diced tomatoes, drained
- 1 apple, peeled, cored and chopped
- 1/2 cup raisins
- 1/4 cup sliced pimento-stuffed green olives
- 1 small can of mild, chopped green chiles
- Salt and freshly ground pepper
Preparation
- Cook the rice according to package directions.
- While the rice is cooking, water saute the onions, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes, or until vegetables are soft.
- Stir in the pintos, tomatoes, apple, raisins, olives, chiles, and salt and pepper to taste.
- Simmer stirring occasionally, for 15 minutes, adding a little water if the mixture becomes too dry.
- To serve, combine the pinto mixture with the hot rice and transfer to a large serving bowl. Garnish with parsley and almonds.
Serve with guacamole, mock sour cream and/or salsa.
