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Friday, August 6, 2010

Recipes: Spicy Rice and Beans

Spicy Rice & Beans.
I have been cooking my whole life. However, where I am living now, I can't cook. The kitchen is a complete disaster and there is no room. It's not my house. I'm just staying there.

My cooking is limited to once a week. My sister lives about a block from where I am staying. I get all of my ingredients together and head over to her house with my big kettle.

I make a huge pot of soup or some other concoction that does not include meat. I have to cook without meat because the shelf life of meat is only a few days. When I cook in my big stainless steel pot, it has to be enough to feed me for a week.

For the last two weeks, I've made pretty much the same thing, a huge pot of rice and beans. There are so many different recipes to make rice and beans. Some people like it very simple. I like textures, so this recipe has more ingredients.

To make this, you'll need a big pot. I'm going to give you the ingredients, but the quantities are really up to you, depending on the size of your pot.

Ingredients

2-4 Tbsp olive oil
1 or 2 onions
1 bunch of cilantro
2-6 jalapenos
1-2 limes
1 tsp cumin
1 can of black beans
1-3 cans of pinto beans
1 package of frozen yellow corn
1-2 large cans of crushed tomatoes
1 package or box of brown rice
water
2 Tbsp Salt
Pepper to taste

Use a very large pot - this makes a lot

Dice onion and jalapeno. Add olive oil to pot on medium high heat. Saute onions and jalapenos for a few minutes. Add the beans, corn, cilantro, lime, cumin and tomatoes.

Using an empty tomato can, add 2-4 cans of water to the pot. Using the tomato can again, add one can of brown rice to the mix. Add water to bring mixture to within an inch of the top of your pot. Bring to a boil. Cover, reduce heat and simmer for 30 minutes or until rice is tender. Enjoy.

You can omit ingredients and vary the quantities. Originally, I made this with two jalapenos. Today's batch I used six - and it has some real kick.

This dish makes a lot. It keeps well and it freezes well. If the rice has absorbed all of the liquid, just add water.

If you make this dish, let me know. I'd love to hear how it turned out.
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