Tuesday, October 13, 2020

Black Beans and Cheese over Cilantro Lime Rice

 Black Beans and Cheese

2 cans Black Beans, drained

1 can Roasted Corn, drained

1/2  jar Roasted Red Peppers, rough chop

1 Yellow Bell Pepper, cut into thin slices

1 Onion, sliced

2 Tab. Tomato Paste

1 Tab. Lime Juice

1/2 Tab. Paprika

1 tea. Cumin

1 tea. Garlic

1 tea. Onion

2 cups+ Mozzarella Cheese

Saute yellow bell pepper and onion in olive oil until it softens and gets a little char. Add black beans, corn and roasted red peppers. Add tomato paste, lime juice, paprika, cumin, garlic and onion. Heat until warm and blended. Serve over Cilantro Lime Rice and top with a sprinkle of Mozzarella Cheese.

Cilantro Lime Rice

2 cups white or brown rice, rinsed

2 cups water (or rice-water ratio) according to package directions)

1 tsp salt

1 garlic clove, minced

1 tsp olive oil

1 lime, juiced

½ bunch cilantro, minced

Put rice, water, salt, minced garlic and olive oil in rice cooker or cook on stove according to package directions.

Once cooked, fluff rice with a fork.

Add the lime juice and cilantro to the rice, stirring with a fork until evenly distributed. Add additional lime juice and cilantro to taste if desired.

Cilantro-lime rice can be served immediately, or refrigerated for later and reheated, or even frozen in ziploc containers.

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