So a quick rummage in the larder later and I had the ingredients I needed for this wonderfully zingy and alive riceand bean salad, which also handily continued the Mexican theme that started with pinto bean soup the other day
Mix beansand remaining salsa. Spoon over rice mixture. Mix rice, egg, 1/2 cup of salsa, 1/2 cup of cheese and chili powder, press into bottom of dish. 2 cupsrice, cooked. 1 1/2 cups salsa, divided. 1 cup cheese, shredded, divided. 1 (12 ounce) can pinto beans
I cooked the quinoa separately and added it to the bean mixture at the last minute, but that left the quinoa too flavorless, and the beans too dried up
While the rice steams, set a fine sieve in a large measuring cupand drain the tomatoes. Add the blackbeans, cumin, chili powder, oregano, sea salt and freshly cracked pepper, to taste
Stir in the tomatoes, beans, rice, Worcestershire sauce, chili powder and pepper. In a large nonstick skillet, saute the celery, green pepper and onion in oil until tender
Add in additional salsa to brighten it up, if needed. I loved the Mexicanriceandbeans that I made a while ago and decided to try it again, but with barley instead
Mexican sour cream, regular sour cream, or natural yogurtChopped green onionChopped tomato--or use pico de gallo or any preferred Mexican-style salsa, red or greenGrated cheese of choice (Manchego, Asadero, Oaxacan, Menonite, or Monterey Jack--see my article on Mexican cheeses here)Chopped fresh cilantroChopped avocadoGreen lime wedgesFresh corn tortillas (serve hot or make quesadillas for an even more complete meal)Cooked brown rice or quinoa (another totally non-traditional suggestion)Place the beansand avocado leaves, if using, in a large pot
lightly seasoned steak with a sweet chili lime sauce, riceandblackbeansand plantain chips. You can either add the rice to the black bean mixture or place the blackbeans on top of the rice once on the plate
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