1 (8 ounce) can sliced pinto beans
1 tablespoon minced garlic
1 teaspoon vegetable oil
3 tablespoons white sugar
1 teaspoon garlic powder
1 teaspoon dried marjoram
2 teaspoons paprika
1 teaspoon baking powder
1 teaspoon salt
1 1/2 teaspoons white sugar for garnish
1/4 teaspoon ground black pepper
In a large skillet over medium heat, brown pinto beans on all sides, drain, and set aside. Reserve 1 tablespoon of water for later.
Heat oil in a small saucepan over medium heat. Stir in pinto beans and garlic. Cook, stirring, for 5 minutes.
Add sugar, white sugar, garlic powder, marjoram, paprika, baking powder, salt, and pepper. Reduce heat to low. Cook, stirring, for 5 minutes or until rice is heated through. Garnish with desired amount of black pepper.
very interesting. I used half cooked sweet potatoes because I didn't have wilted. I threw everything in the pan and started over. Very indulgent and low-cal.
So amazing!! One thing I will change next time: Double the chicken. The first batch I put into the rice mostly plain, with no fish attached (I rice-hoarded those risotto hanger pods!) The second batch I put in the baguette shells, adds more crispy sea food, I think.
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