Mice and Beans - Pam Munoz Ryan - Bog

Rosa Maria's Rice and BeansPlease ask an adult to help you.RICE2 tablespoons vegetable oil1 1/2 cups long grain white rice1/3 cup minced onion1/3 cup minced bell pepper1 14 1/2-oz. can chicken or vegetable broth1/4 cup tomato sauce stirred into 1 1/2 cups waterPour oil into large skillet. Add onion, bell pepper, and rice, and saute over medium heat until rice is lightly toasted. Add broth and tomato sauce water. Bring to a boil. Cover. Reduce heat to low. Simmer for 20-25 minutes or until liquid has been absorbed. Do not stir while simmering or rice will be mushy. Remove from heat and let sit for five minutes. Carefully fluff with a fork.BEANS1 16-oz. bag dried pinto beans1 large onion, chopped4 cloves garlic, minced2 14 1/2-oz. cans chicken or vegetable broth2 14 1/2-oz. soup cans water salt and pepper to tasteFollow directions on the back of the bag for cleaning and soaking beans. Drain water. Combine beans, onion, garlic, broth, and water in large pot. Bring to a boil. Reduce heat to low and simmer for 2 1/2-3 hours, stirring often, until beans are plump and soft.Serve rice and beans in a bowl, side-by-side, with additions such as sour cream, salsa, grated cheese, and avocado slices. Or roll everything into a flour tortilla for a delicious burrito!