Thursday, September 10, 2009

A different take on rice and beans

Beans and rice are a staple in the McDougal household. We've gone through months where that is our dinner four or five times a week. That kind of repetition can get kind of boring, so I've learned to change the same ole' beans and rice into something interesting and different. This is my go to meal when the budget for groceries is run out for the month, or when there's nothing else in my kitchen left to eat.
Beans and rice can be created in so many ways so here's the version I made tonight for dinner.

Black Beans
4 tbsp olive oil
1 tbsp chopped garlic
1 small onion
1 green pepper
2 cans of black beans
1 tbsp cumin
1 bay leaf

Saute garlic, onion, green pepper until caramelized. Add beans and spices. Cook for 15 minutes on medium low and simmer for 15 minutes.

Yellow Rice

1 cup rice
2 cups water
1 bay leaf
2 whole cloves garlic
2 tbsp Turmeric

Cook rice according to package directions with water. During cooking time add garlic, 1 bay leaf, and Turmeric. Add Cilantro at end of cooking process.

Roasted Corn Salsa
4 tbsp olive oil
1 small chopped onion
8 small chopped fresh tomatoes
1 can of corn
1 bunch of cilantro leaves
2 tbsp cumin
salt and pepper

Preheat oven to 400 degrees. Coat a small roasting pan in olive oil. Toss in onion, tomatoes, corn, salt, pepper and drizzle on more olive oil. Roast for 30 minutes. Place roasted vegetables in blender and add Cilantro, cumin, and more salt and pepper. Blend and add more spices to taste.

Serve Rice and beans together and top with salsa, place tortilla chips on side. Have cheese sauce, sour cream, and Sriracha Chili Sauce available for garnish.
Be prepared for clean plates. My two-year-old even cleaned his!

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