It is Mexican food night here at the Silbaugh house. I today has just not been my day. Seems like bad news is coming out of the woodwork. So I need comfort food. For me comfort food is either italian or mexican and tonight I am going with the latter. I am going to make a whole feast. Rice, beans, salsa, guac, flautas... Here is the method I am using tonight for Mexican Black Beans and Rice.
2 cups white rice, rinsed and drained
1 15 oz can black beans, not rinsed or drained
1 cup chopped tomatoes and green chilies, not rinsed or drained
1/2 onion, chopped
2 cloves garlic, minced or grated
2 cups chicken stock
1/4 cup water
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon Cumin
1/4 teaspoon Coriander
Rinse and drain rice. Add rice and all other ingredients to a saucepan and bring to a boil.
When it reaches a boil, turn to a simmer and cover. Simmer rice for about 15 minutes, and then remove from heat.
Let the rice rest for 10 – 15 minutes, or longer, before serving.
3 Time published Author, Cancer Survivor, Elite Coach, Nutrition expert, Yoga Teacher, Certified Cize Instructor, Wife, Mother, and friend, Christi Silbaugh brings healthy recipes, Tips, and products that help people get and stay, happy, healthy, and cancer FREE!
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