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Oatmeal Mexican Rice Recipe


1 cup olive oil

3 cloves garlic, minced

1 (15 ounce) can black beans, rinsed and drained

1 teaspoon salt

3/4 cup chopped onion

1 (10.75 ounce) can condensed tomato soup

4 cups water

2 tablespoons vegetable oil

7 cups cooked white rice


Heat olive oil in a large skillet over medium heat. Saute garlic, stirring occasionally, for about 10 minutes; remove garlic and set aside.

In a medium saucepan, combine black beans, salt, onion and tomato soup. Bring to a boil, stirring occasionally, until almost covered. Reduce heat to low; cover and simmer for about 15 minutes.

In a large bowl, combine rice, oil and vegetable oil. Stir well and return to a boil. Cook for about 10 minutes or until rice is tender.


sheree writes:

⭐ ⭐ ⭐ ⭐ ⭐

I really liked this cake. It was simple but effective. I used butter instead of shortening and squeezed half a fresh lemon into the syrup (miraculous how quickly it thickened). I think next time I make it I will add more raisins since I had just one or two.