Like most of the Northeast, the weather here in Buffalo has been beyond gooooorrgeous. We haven't had a spring like this in, I'm saying, forever. But seriously, last year on this date, we had about 7 inches of snow. Today, I'm sporting shorts -and pasty legs but I don't even care because it is going to be 80 degrees today. That's right - this weather is so great I have no shame in strutting some pasty pale legs.
But enough about the weather - lets talk food. I made this dish last week on a night that our fridge was looking pretty empty. If our fridge were a smiley face, it would be frowning because it was so empty. I don't even think we had eggs. or butter. WHAT!?! Anyway, what I mean is that this dish is one of those "well what's left in the pantry because I haven't gone grocery shopping in days" dishes. Rice and beans? check! We always have some brown rice and some sort of bean variety in our cupboards. Voila! Dinner!
Mexican Rice and Beans(adapted from Taste of Home's Healthy Cooking Magazine 09/11 issue)
- 2 celery ribs, chopped
- 1 medium red pepper, chopped
- 1 tsp olive oil
- 1 can diced tomatoes, undrained
- 8oz package mushrooms, chopped
- 1 can black beans, drained (feel free to use your favorite bean - pinto, kidney whatever!)
- 2 cups cooked brown rice
- 2 tsp Worcestershire sauce
- 1 1/2 tsp chili powder
- 1/4 tsp pepper
- shredded reduced fat cheddar cheese
- In large skillet, saute the celery, pepper, and onion in oil until tender
- Stir in tomatoes, mushrooms, beans, rice, Worcestershire sauce, and spices. Bring to boil
- Reduce heat; cover + simmer for about 7-9 minutes or until heated through.
- Top with cheese and whatever other toppings you like (obvi for me that means fat free sour cream!)
I love that this dish is vegetarian and filling. See, you don't have to eat meat to get a full tummy (Told ya so, C!) Also- it is great reheated the next day for lunch or dinner. You can even spoon it over some leafy greens - instant Mexican salad. Yum!