Ingredients
2 Tbs. vegetable oil
2/3 cup whole natural almonds
1 can (14 ½ oz.) stewed tomatoes
1 cup instant rice
1 cup water
1 can (15 oz.) pinto beans, rinsed and drained
1 can (4 oz.) diced green chiles
3 Tbs. chopped cilantro
Hot pepper sauce and salt, to taste
Directions
Heat oil in large nonstick skillet over medium heat. Add almonds. Cook and toss about 5 minutes until lightly browned. Remove almonds with slotted spoon; set aside. Add tomatoes, rice and water to skillet. Cook about 5 minutes until most of liquid is absorbed. Mix in beans and chiles. Continue to cook until liquid is absorbed but mixture is not dry. Mix in almonds and cilantro. Season with pepper sauce and salt.
Makes 4 servings |
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