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We ate well and cheaply and drank well and cheaply and slept well and warm together and loved each other. - E.H.

Monday, March 19, 2012

Rice and beans

Life is feeling busy these days, and I've been looking for fast, easy recipes that I can make ahead and eat over the course of a few days.

This version of rice and beans is awesome - it takes under ten minutes to throw together and it's full of fresh ingredients and flavour. If leftovers are looking a little sad the next day, you can throw in fresh tomato or avocado to bring'er back to life.

All of the amounts here are estimates. It's a bit of a throw-in-what-you've-got kind of a recipe. Also, you will notice that there is a LOT of cilantro in here. I really like cilantro, but I understand that this is not necessarily a universal sentiment. Follow your heart.

You need:

4 cups cooked rice - leftover works well
2 cups black beans, rinsed
2 tomatoes, diced
1 avocado, cut into strips
3/4 cup chopped cilantro
1 cup corn
2 red onions
1 red thai chili, or more to taste
Juice of 2 limes (or to taste), more to garnish.
salt and pepper

1. Put on the rice, if you don't have any leftover.
2. Chop red onions and the red chili. Cook in a bit of vegetable oil over medium heat until soft (about 5 minutes).
3. Throw in the rice, black beans and corn. Cook for 5 minutes, or until the rice starts to brown in spots and the corn is cooked through. (Note - I used frozen corn, and just threw it straight into the pan. It worked out fine.)
4. Remove from heat. Throw in the lime juice, diced tomatoes, and cilantro. Add salt and pepper to taste. Serve with sliced avocado and sliced lime.

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