Sunday, August 23, 2009

Carribean-Style Beans and Rice

I was serving Salsa Chicken (2008 posting) the other night and was searching for a great side dish to go with it.  Here it is!  After making it, I realized this could have easily been our main course.  So delicious, and more than 11 grams of protein per serving with almost no fat.  Plus, it was cheap.  Most of the ingredients I needed were in my garden, and the rest were in my pantry and freezer. :)  Enjoy!

(from The Complete Cooking Light Cookbook), adapted by Avalie

3 Tbsp canola oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup diced green bell pepper
1 heaping Tbsp minced garlic
1 cup coarsley chopped tomato
1 tsp salt
1/4 tsp crushed red pepper
1/4 tsp ground cumin
1/4 cup chopped fresh cilantro
1 pint Freezer Black Beans (today's posting), thawed and drained (or sub one can black beans plus extra garlic)
2 cups cooked rice

Heat oil in a large nonstick skillet or wok over medium high heat until hot.  Add onion, celery, bell pepper, and garlic; saute 5 minutes or until tender.  Add chopped tomato, salt, crushed red pepper, and cumin; saute 2 minutes.  Stir in cooked rice, cilantro, and black beans; cook 1 minute or until thoroughly heated.  Serve with shredded cheese, if desired.  Yield: 4 servings, 1 cup each.  If you want to freeze this after preparation for a quick and easy side dish, simply freeze single portions in freezer bags.  Reheat in microwave.

2 comments:

Trent said...

Oh my, oh my! This had to be the best beans and rice ever!!!! I think that it rivals the restaurants, and I'm not saying that because the diva is my wife. ;) This was seriously an excellent dinner! You rock!

JessieC said...

Oh so yummy. I added some taco meat to mine to make it a little more filling for my 6'5" husband ; ) It was delicious!! Way to go diva!!