Monday, July 27, 2009
Mexican Beans/Rice (no tomatoes, cheese optional)
Hmmm, what can I make for lunch today? Or dinner tonight?
If you're like me, you're always asking that question. Today was one of those days where I realized I had no meat in the house, and had to think of a decent protein source for lunch.
I had leftover rice and a can of beans. So I created this stir-fry:
2-3 T. olive oil
1 small yellow onion, minced
2 small garlic cloves, minced
chili powder to taste (about 1/2 t.)
1 red bell pepper, chopped
about 1 cup frozen sweet corn
about 2 cups leftover brown rice (I use brown basmati)
1 can black beans, drained (but not rinsed)
fresh cilantro from the garden
salt & pepper to taste
Heat a large skillet or wok on medium-high heat. Fry the onion & garlic for about 5 minutes until tender, then add the chili powder and cook for 1 minute longer. Next add the bell pepper & corn, fry about 1-2 minutes, then add the rice and beans, cover, and cook until hot (about 5 minutes).
Add cilantro & salt & pepper. Serves about 4.
We sprinkled some shredded cheddar cheese on ours. But you really don't need the cheese.