Tuesday, June 29, 2010

Righteous Beans and Rice

1 c brown basmati rice, cooked in 2 c water
1/2 green pepper, diced
1 med onion, diced
2-3 cloves garlic, minced
1 can Muir Glen fire roasted tomatoes with green chiles
1 can black beans, rinsed and drained
1 cup (frozen) corn kernels
5 really large good or 9 lesser green olives, minced
1 tsp ground coriander
1 tsp ground cumin
2 tsp chili powder
salt to taste
1 tsp canola oil
3/4 c cheddar cheese, grated

Cook the rice in water.  In a cast iron skillet or other pan, heat the oil, saute the onion, pepper, and garlic for a minute or two (a little bite to the peppers is nice), add spices and a generous shake of salt, saute for another couple minutes, add corn, beans and olives, saute and stir until seasoned through.  Add tomatoes to rice, combine and add veggie mixture, mix thoroughly and stir in grated cheese.  You shouldn't need anything else at this point, but makes a good side to fajitas.  So good, really.

No comments: