Frijoles de la Olla
(Boiled Mexican Beans)


10 servings: 2/3 cup per serving

Diabetic Exchanges: 2 Starch/Bread


1 pound dried pinto beans   1/4 teaspoon garlic powder
5 cups water   1 green chili pepper with 1 tablespoon of juice
1 medium onion, peeled, diced   1 teaspoon cilantro
1 teaspoon salt    


Place the meat in a large skillet and brown. Drain the excess fat. In a separate skillet, place 2 tablespoons of the fat, and brown the rice to a golden color. Drain all the fat from the rice. Combine the ground meat and the rice. Add the onion; cook for 1 minute. Add the crushed tomatoes and other spices. Add 2 cups of water. Cover and allow to simmer for 25 minutes or until rice is tender and most of the liquid is gone.