Tuesday, February 7, 2012

New Favorite Meal

Sometimes I make something for dinner and say to myself, "That was okay...but I probably won't make it again".

Other times I make something and say, "Mmmm, pretty good...need to remember to make this again". And then I forget.

But other times...oh I love when those other times happen! I say "I could eat this every day for a week."

Then I know...I've found a great recipe!

Such is this one. It just satisfied a taste, in the deep of winter, for something fresh. It actually reminds me of Chipotle in the States, though not anything particular from their menu. Just the essence of it.

In any case...it's a new favorite at our house now!

Baja Black Beans, Rice and Corn - with my adaptations for life here

6 cups cooked brown rice (made it in my rice cooker...where I would be without that useful appliance?!)
1 (15 ounce) can black beans, rinsed and drained (I cooked dried black beans in my crockpot the day before - my favorite way to do black beans, and cheap too! I actually used 2 cups in this recipe because we like black beans)
1 (15 ounce) can corn, drained (I used 1 cup of frozen, cooked in the microwave with no additional liquid, for 1 minute)
4 fresh tomatoes, diced (I only used 2)
½ cup red onion, chopped (a key ingredient, I think)
½ cup fresh cilantro, chopped (another key ingredient that thankfully I can get here)
1 jalapeno pepper, seeded and diced (didn't have one so didn't use it)
2 tablespoons fresh lime juice (didn't have any fresh limes, but "DM", for my Czech friends, has a great bottled lime juice that works great and is nice to have on hand for times when you need lime juice)
1 tablespoon olive oil (another key ingredient even if it's just a small amount)
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 dashes hot sauce (used some Tabasco...just a couple light shakes!)

1 Cook brown rice.
2 In a medium bowl, combine black beans, corn, tomatoes, onion, cilantro, jalapeno, lime juice, oil, salt, pepper and hot sauce.
3 To serve, Place a scoop of hot rice in a bowl or on a plate, top with a generous scoop of the black bean mixture (which is cold...if you'd rather, you can heat it, but we liked it cold, mixed with the hot rice).

Adapted from this recipe.
Thanks for the photo Claire!

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