Friday, January 30, 2009

Arroz con frijoles

Comfort food alert!

The 'traditional' name for this is rice and beans dish is Moros y Cristianos, but since that roughly translates to Arabs and Christians (Think white rice, black beans - I know, classy.) we're going to stick with Arroz con frijoles - rice and beans.

Somehow I never manage to eat lunch on Fridays, so when I came home starving at 4 o'clock I wanted something really yummy and hot that I could eat a big bowl of on the couch. This definitely accomplished all those (lofty) goals. White rice + black beans = delicious enough already. I swapped white rice for brown rice and added some vegetables to make my version a little more nutritious. It's not fancy but it's tasty!

I think I'll stuff the leftovers into some unsuspecting vegetable for a quick dinner tonight...

1/2 red onion, diced
1 carrot, diced
2 stalks celery, diced
1/2 jalapeño, finely diced
1 cup brown rice
1 can black beans
1 vegan bullion cube
2 1/2 cups hot water

Saute the veggies in olive oil until they begin to brown. Season with salt.
Add the uncooked rice and saute for a minute until it turns opaque.
Add the hot water, bullion cube, and beans.
Turn the flame down to low, add a pinch of salt, cover, and simmer until the water is absorbed and the rice is really well cooked.
This is comfort food, al dente is not welcome here.

1 comment:

  1. Wow. This recipe is totally comfort food, and totally amazing - flavorful, delish. I'm so glad I stumbled onto this site!


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