rice and beans come together in this spicy side dish. Prefect if you love Mexican cuisine.
Poblano chiles are 4 to 5 inches long and very dark green. They taste mild to slightly spicy.
Sometimes called red Mexican beans, dry pinto beans are pale pink with streaks of reddish-brown. When they are cooked, they lose the streaks and become all one color.
Top this rice with chopped fresh tomatoes and shredded Cheddar cheese. Serve as an accompaniment to burritos, tacos, enchiladas, grilled chicken or pork chops.
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