Cuban Black Beans & Rice June 28, 2013 08:05 2 Comments
Recently Lori and I decided to switch to 100% organic groceries. We knew the organic groceries were going to be more expensive, but we are unable to increase the grocery budget line item, so we decide to subside with vegetarian meals.
Next, was to get the troops on board; we had a long discussion with the girls about chemicals, stewardship, genetically modified foods, and the rights we believe live stock should have.
It took a few days but we won them over, little even has a knock knock joke about "chemical chicken skin." Needless to say you are probably going to see a lot more vegetarian dishes on Good Food Friday. Here is a fantastic vegetarian recipe that is full of protein and flavor.
- 2 Cups of Brown Rice
- 4 cups Vegetable Stock
- 1 tsp of salt
- 1 1/2 cups of Dried Black Beans
- 1 tbsp Extra Virgin Olive Oil
- 1 Large Onion
- 1 Red Bell Pepper
- 5 Cloves of Garlic
- 3/4 tsp Chile Powder
- 1 (14.5 oz) Can of Diced Tomatoes with Liquid
- 1 Bunch of Chopped Cilantro
Cook the rice, in the vegetable stock, according to your package instructions.
Cook the black beans according to your packages instructions.
Once the beans have completed cooking heat the skillet over medium heat with the olive oil add the onion, bell pepper, garlic, and chili powder cook until the vegetables are softened. Reduce the heat to low, add diced tomatoes and simmer for about 20 minutes.
Add beans and simmer for another 5 minutes.
Serve beans over brown rice top with cilantro, and serve with lime wedges.