Sunday, 22 May 2011

Spanish Black Rice

Hey friends!

We've had two beautiful days finally! I tried to spend as much time outside with the kids as possible enjoying the warmth and wearing them out with bike rides and park playing! And I love being able to just send them into the backyard and they make their own fun... yay for outdoors! One day it would be lovely to have a bigger backyard, but I'm grateful that we have a backyard at all. :)

I made this recipe a few weeks ago and decided to make it again since I enjoyed it so much. The kids liked it too! I used black rice this time to 'hide' the black beans since Girl1 thinks she doesn't like beans... but I made it the first time with long grain brown rice. I love it in lettuce leaves, but it would be yummy in a wrap too. I don't really like the rice wraps but I'm sure some people out there do! It would also be yummy in swiss chard leaves!

Spanish Black Rice

2 c water, salted
1 c black rice (or brown rice)
1 shallot (or small onion), finely diced
3 celery stalks, diced
half green pepper, diced
half red pepper, diced
3 tbsp olive oil
1 14oz can diced tomatoes
1 14oz can black beans, drained and rinsed
1/2 c corn
1/2 tsp chili powder
1/4 tsp chipotle chili powder
1 tsp salt
1/2 c Daiya cheddar cheese shreds (or grated cheddar cheese if you can tolerate it)
lettuce leaves for wrapping

Boil water, add rice and stir. Bring to a boil, reduce heat and cover. Boil 45 minutes until water is absorbed and rice is cooked.
While rice is cooking, dice shallot, celery and peppers.
Heat oil over medium-high heat in a large pan. Add shallot, celery and peppers and saute until the shallot is softened.
Add in tomatoes (with juices), beans, corn and spices. Bring to a boil and cook for 10 minutes or until most of the juices are absorbed.
Add cooked rice into tomato mixture and stir to combine.
Fill lettuce leaves with rice mixture and top with cheese shreds.


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