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COSTA RICAN RICE AND BEANS (ARROZ CON FRIJOLES COSTARRICENSE)

Active Time : 45 Minutes
Total Time : 45 Minutes
Serves : 6
INGREDIENTS
  • 1 cup long-grain white rice, uncooked
  • 3 tablespoons Pure Wesson® Canola Oil, divided
  • 3/4 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 tablespoon finely chopped garlic
  • 1 can (15 oz each) Rosarita® Premium Whole Black Beans, undrained
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/4 cup chopped fresh cilantro
  • 3/4 teaspoon salt
  • 1 carton (16 oz each) Egg Beaters® Original
DIRECTIONS

Cook rice according to package directions.

Heat 2 tablespoons oil in large skillet over medium-high heat. Add onion and bell pepper; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Stir in undrained beans, Worcestershire sauce and cumin. Reduce heat to low; simmer 10 minutes or until thickened slightly, stirring occasionally. Stir in cooked rice, cilantro and salt. Remove from heat, cover and set aside.

Heat remaining 1 tablespoon oil in another large skillet over medium heat. Add Egg Beaters; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Serve scrambled Egg Beaters with rice mixture.