Friday, February 17, 2012

Black Beans and Rice

This is a hearty, delicious favorite dish with a Mexican flavor which is terrific as is or in a burrito.

Combine 1 cup brown rice with 2.5 cups water, pinch of salt, and dash of olive oil. Bring to a boil, reduce heat to lowest setting, simmer about 40 min or until all water is absorbed. (Check periodically so it doesn't burn.)

Saute 1 chopped onion in about a tbsp of olive oil about 5 min.
4 c cooked black beans, undrained
1 bunch cilantro, chopped
1 tomato, chopped
1 green pepper, chopped**
1 tsp Mexican seasoning (if none is available a sprinkle of cumin, oregano, and cayenne pepper should suffice)
Salt to taste
Simmer on low heat until most of the water is cooked off and veggies are tender (about 15 min). Combine with cooked rice.

For burritos, place a dollop of the rice and beans in a whole wheat tortilla and top with salsa and guacamole.

**I've started making the dish without the peppers because conventional peppers are among the worst pesticide offenders and organic peppers are prohibitively expensive.

No comments:

Post a Comment