Just in time for Cinco de Mayo.
OK, maybe I'm a day late.
This is pretty healthy and a hearty vegetarian meal...
Ingredients:
1 cup brown rice
1 can ro-tel tomatoes
1 can black beans
1 can Mexican style corn
1/2 onion, chopped
1/2 bell pepper, chopped
2 1/4 cup water (can substitute half of that with chicken broth)
jalapeņos to taste
I used organic everything, except Ro-Tel and Mexican corn... those things are kinda specialty and the companies probably do not offer organic versions of them.
Preheat oven to 375
OK, first dump the black beans and corn into a colander to drain. Drain what you can from the ro-tel tomatoes into a measuring cup, then dump the rest in the colander with the beans and corn.
Spray a pan with a bit of cooking spray, or use a small bit of butter... heat the pan and add the onions and bell peppers... you don't want to saute them, just really kinda sweat them for a bit. Next add the rice (yes, the rice, uncooked and dry) and stir around until it's a slightly darker color and gives off a nutty aroma. Essentially toasting the rice. Once that's done crank up the heat and add the bean, corn and ro-tel mixture... plus however many sliced jalapenos you want. Stir until thoroughly mixed then add your liquid. (ro-tel juice, water, and chicken broth- if you opted for that. it should all come up to 2 1/4 cup worth liquid).
Once the liquid comes to a boil, pour the whole mixture into a baking dish with a tight-fitting lid. Bake at 375 for a total of an hour. Once it's been in there between 30-45 minutes, pull it out and stir and add more liquid if needed.
after an hour, let it sit with the lid on for about 15-20 more minutes... I find this "steaming" makes the rice fluffy.
ENJOY!
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We are not human beings going through a temporary spiritual experience.
We are spiritual beings going through a temporary human experience.
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