Tuesday, February 15, 2011

South of the border

Mexican Tomato Rice and Bean
I am trying hard to integrate meatless main dishes into our dinners...or at least my dinners. I found this recipe on a blog (For the Love of Cooking) and I have been wanting to try it for some time. I made salsa chicken to go with it tonight (I know its not completely meatless), but tomorrow night I am going to use the rice in a MEATLESS quesadillas!

1 cup white rice
2 cups of water
1 15 oz. can of diced tomatoes
1-2 tsp olive oil
5-6 cloves of garlic, chopped
1 15 oz. can of black beans, drained and rinsed
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
Salt and cracked pepper to taste

Bring water to a boil in a large saucepan over medium-high heat, add the rice, cover with lid and simmer on low for 20 minutes. Remove from heat and let stand covered for another 5 minutes.
While the rice steams, set a fine sieve in a large measuring cup and drain the tomatoes. Add enough water to the tomato juice to equal 1 cup. Chop the tomatoes finely.
Heat the olive oil in a large skillet over medium heat. Add the garlic to the skillet and saute for 1 minute, stirring constantly. Add the black beans, cumin, chili powder, oregano, and salt and pepper to taste. Stir in the tomato juice mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5-7 minutes. Add the tomatoes and cooked rice then cook, stirring occassionally, until the rice is warm, 1-2 minutes.

To further this recipe you can make it into a quesadilla.

Heat a skillet over medium heat. Sprinkle some cheddar cheese on top of one tortilla then spoon some of the rice and bean mixture on top; add a bit more cheese then top with the other tortilla.
Place in the skillet and cook for 3-4 minutes on each side until golden brown. Let the quesadilla sit for a few minutes before slicing. Add sour cream, salsa or whatever other condiments you would like!


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