Tuesday, March 20, 2007

Black Beans and Rice

2 cups water
1 cup white long-grain rice
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped jalapeño peppers
2 medium tomatoes, chopped
1 ear corn, cut from the cob
1 teaspoon crushed garlic
1 can black beans

Prepare vegetables. Place water in a 1-1/2 quart saucepan and bring to a boil. Add rice, reduce heat, cover and simmer for 16 minutes. Meanwhile, saute the onion and jalapeños in a large heavy skillet over medium heat until softened (just a couple minutes). Add tomatoes, corn and garlic. Cook over medium heat for three minutes. Add beans, stir and heat through. Serve hot over hot rice.

If this were in a white cheese sauce instead of a tomato sauce, it would remind me of a wonderful black beans and rice dish we ate in Santa Cruz, Bolivia.

Another great Easy Recipe

Love At Home

There is beauty all around
When there's love at home.
There is joy in every sound
When there's love at home.

Roses bloom beneath our feet,
All the earth is a garden sweet,
Making life a bliss complete,
When there's love at home.

-- John Hugh McNaughton (1829-1891)