Saturday, June 16, 2012

Mexican Beans & Rice

I am still attempting to use the food that is in the freezers and pantry - it is hurricane season and I like to have my freezers with very little in them this time of year. I love Mexican dishes and decided to try my hand at a different type of black beans and rice. I had some black beans in the freezer (a few months back I soaked a package of dried beans, cooked them and then separated them into containers and froze them) and there was rice and canned tomatoes in the pantry. The rest of the items in this dish are probably in your frig and pantry. We took the leftover filling and put it in a burrito for breakfast the next day! Yummy
  • 2 stalks of celery, chopped
  • 1 medium green bell peppers, chopped
  • 1 medium Vidalia onion, chopped
  • 1 tablespoon canola oil
  • 1 can (28 oz) diced tomatoes, rinsed and drained
  • 2 cups brown rice, cooked
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons chili powder
  • 1/4 teaspoon black pepper
  • 1/4 cup Diaya cheddar shreds
  • 1/4 cup Toffuti sour cream
  • 2 scallions, chopped
  • 1 avocado, cubed (not in picture below)

In a large skillet, saute the celery, bell pepper and onion in oil until tender.

Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. Bring to a boil.

Reduce heat; cover and simmer for 7-9 minutes or until heated through. To serve: put your bean/rice mixture on your place and top with cheese, sour cream, scallions and avocado. This would have benefited from some pickled jalapenos as well.


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