So, while I was visiting Bret, we tried to make enchiladas to celebrate an early Cinco de Mayo. They were edible, but not something we were going to speak of again.
Still, I was determined to make something Cinco de Mayo-ish. So I used my brains to come up with a rice and beans recipe. My brains ended up making something that was a little more Caribbean than Tex-Mex, but it was still super tasty.
1 cup brown basmati rice
2 cups water
1/4 cup salsa
1 vegetable boullion cube
1/2 tsp turmeric
1 medium tomato
So mix everything except for the tomato in a pot and cook it until the rice is almost done. At the last five minutes or so, chop up the tomato and add it in. Set the rice aside.
Bean Salad Ingredients!
15oz. can of black beans, drained
juice from two limes
1 tsp. chili powder
1/2 tsp cumin
Bean Salad Directions!
Uh, mix everything up. It’s probably best to let it sit in the fridge for a while to let the flavors mix, but I was hungry and ate it right away.
I mixed some pineapple with cilantro from my cilantro plant and had that with it.
After letting the salad sit for a few hours, the lime juice was a lot less jarring. It made for a simple and quick dinner on a busy day.
If I make rice like this again I’m adding cayenne. You might also want to add salt and pepper to it but I liked it without.