Apparently, a considerable portion of the country is in the grip of a 'monster storm,' so what better way to spend your kitchen time than preparing a delicious meal that will get you all through lunch and dinner......and has the added benefit of being a great 'go-to' meal when cooking for friends who eat vegan.
Yellow Rice And Black Beans -- Say Hi! Make friends with this recipe. I first prepared it 20 years ago......yes, I am THAT old! It can be tweaked, added to, be the entree, be a side dish, sent to a friend's house, brought to a potluck, and I have been told time and time again that it is EVEN BETTER re-warmed the next day. What's not to love?
Don't like peppers or you don't eat peppers? Add carrots that you have cut julienne style and saute them in the olive oil.
Or, add sauteed mushrooms instead of the peppers, with or without the carrots.
I have make this dish with ground beef - I brown the ground beef separately and add it to the finished yellow rice.
I have also used cooked chicken (usually leftover from the night before) - I chop and add when the rice is finished cooking. And, I have sauteed shrimp and added that as well.
It is also good with just the black beans and yellow rice.
Here is everything you need. Prepare two boxes of Goya Yellow Rice according to the package directions. While the rice is cooking, rinse the two cans of black beans in running water using a colander. |
Diced shallot and peppers go into the hot oil now. |
We are almost finished. It's time to add the rice/pepper/shallot mixture to the black beans. Use potholders, the pot with the rice is probably hot. |
Mix everything thoroughly |
Two boxes of Goya Yellow Rice Prepared According to the Basic Recipe on the Package
Two Cans of Goya Black Beans - Rinsed and Drained
Fresh Peppers Seeded & Diced -- I like to use Yellow and Red -- I use one of each -- feel free to use more if you really like peppers
Shallot or Scallions - Diced - I use one shallot. If I use scallions, I would use three small bunches. Again, use what you like according to your taste.
And, here is what you do with it:
Prepare rice according to package directions. Keep an eye on the rice as you tend to the other ingredients.
Rinse and drain two cans of black beans in a colander under running water. Set aside in the colander over a bowl so they continue to drain.
Heat 2-3 tablespoons of Extra Virgin Olive Oil in a frying pan.
Dice and seed peppers and shallot or scallions.
Add dice to the heated oil in the frying pan. Cook covered on Med-High for 10-15 minutes, stirring frequently so it doesn't burn or stick to the bottom of the pan. Lower heat if necessary.
Add dice to the yellow rice. Stir in thoroughly.
Pour black beans into your casserole or serving dish. Add yellow rice and pepper/shallot mixture. Stir thoroughly.
Cover your casserole or serving dish with foil and keep warm until serving. This can also be made a day ahead and refrigerated. Warm covered in the oven at 350 degrees for 30 minutes. Everyone tells me that this tastes even better the second day. Bon Appetit!
Yum! I loved the step by step tutorial. I will be back to follow it...picture by picture...soon!
ReplyDeleteBTW-it's me...Mary(mimi)from NJ :)
Hi, Mary! So good to hear from you, and read about your NJ experience! Thanks for stopping by and commenting -- TOMORROW: COOKIES!
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