Friday night’s dinner centered around a can of black beans. I had purchased bell peppers and onions at Trader Joe’s the night before, had some fake beef strips and rice already, so decided on a Mexican theme for dinner. The beans were heated with a little onion and garlic, sauteed the beef strips with some bell peppers and onions and found a very simple recipe for Mexican rice that I adapted a bit.
Mexican Rice
1 cup white rice (not minute rice)
Fresh Garlic, 1 clove, coarsely chopped
Red Bell pepper, 1/2 cup, chopped
Onion, 1/2 cup, chopped
Salt to taste
1 cup Tomato sauce
2 tbsp. Vegetable oil
Heat the oil in a quart sauce pan. Add rice when oil is hot. Toast rice, stirring constantly, until slightly browned.
Add garlic, onion and bell pepper. Saute for a few minutes.
Add tomato sauce, 1 cup water, salt to pan.
Bring to a boil, cover and simmer over low heat for 15 minutes.
Fluff and simmer for 5 more minutes or till liquid is absorbed.
Remove from heat and let sit for 5 minutes.
Fluff before serving.
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