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.

3 comments:

Jason said...

This was really good!

hsalter said...

This looks good. Elliott might even eat it.

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Enjoy