Easy Pinto Beans and Rice
2 cups chicken stock
1 cup uncooked rice
1/4 lb. Bacon, chopped & fried crisp
1 green bell pepper, chopped
1 clove chopped garlic
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can diced tomatoes with green chilies
1/2 teaspoon dried oregano
salt to taste
1/2 teaspoon pepper
In a saucepan, bring chicken stock to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
In a large skillet over low heat, cook bacon till crisp. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice or add to rice. NOM!!
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