It’s Sunday. If you’re anything like me, that means that
today you want to relax, maybe spend some time with family or friends, and of
course – eat good food! Perhaps somewhere in the back of your mind you may also
be thinking, “What am I going to eat for the rest of the week? If I don’t make
anything today, I’ll be too busy with work/school to worry about it later.” Well, if you want it to, this very simple and
inexpensive recipe can help you kill two birds with one stone – you can make a simple and delicious dish for today, as well as have enough left over to last into the week – and still the whole process shouldn’t
take more than 30-40 minutes. You’ll be enjoying life and good food in no time!
Ingredients:
2 cups brown rice (more if you'd like it to last for the week)
2 – 15 oz. cans of black or pinto beans
1 – 15 oz. can whole sweet corn
2 large tomatoes (or 3-4 plum tomatoes)
1-2 bell peppers (color doesn’t matter)
1 bunch of scallions (5-8 individual stalks or bulbs)
¾ cup chopped fresh cilantro
2-3 limes
Sour cream (optional)
Tabasco sauce (optional)
Directions:
To make this dish quickly and have the rest of the day to relax, it’s important to get the timing right. Start with the rice, which will take roughly 30 minutes to cook. While the rice is cooking, you’ll have time to open cans and chop vegetables. Pour 4 cups of water into a medium-large pot, set your burner on high, and bring the water to boil. Once the water is boiling, add the 2 cups of rice, place a cover over the pot, and leave the burner on medium-high for about 3 minutes. After 3 minutes, turn the burner to very low and allow the rice to simmer for another 12 or so minutes. Make sure you never take the cover off. Once you see that the rice has soaked up pretty much all the water, turn the burner off and let the rice sit, with cover on, for another 15 minutes. When the rice is done I like to mix in about a tablespoon of salted butter to keep the rice from being too sticky.
As I said – while the rice is cooking, you’ll have time to chop the vegetables. Once chopped (to a size of your liking), place the tomatoes, peppers, and corn into one bowl. The scallions and cilantro can go into a second bowl.
When the rice is ready, beans are hot, and the vegetables are chopped – you’re done! For each plate, I like to squeeze the juice from ½ of a lime, add a dollop or two of sour cream, and sprinkle a little Chipotle Tabasco sauce. Now, simply enjoy!
Directions:
To make this dish quickly and have the rest of the day to relax, it’s important to get the timing right. Start with the rice, which will take roughly 30 minutes to cook. While the rice is cooking, you’ll have time to open cans and chop vegetables. Pour 4 cups of water into a medium-large pot, set your burner on high, and bring the water to boil. Once the water is boiling, add the 2 cups of rice, place a cover over the pot, and leave the burner on medium-high for about 3 minutes. After 3 minutes, turn the burner to very low and allow the rice to simmer for another 12 or so minutes. Make sure you never take the cover off. Once you see that the rice has soaked up pretty much all the water, turn the burner off and let the rice sit, with cover on, for another 15 minutes. When the rice is done I like to mix in about a tablespoon of salted butter to keep the rice from being too sticky.
As I said – while the rice is cooking, you’ll have time to chop the vegetables. Once chopped (to a size of your liking), place the tomatoes, peppers, and corn into one bowl. The scallions and cilantro can go into a second bowl.
About 5 minutes before the rice is completely done, open the
cans of beans, drain most (but not all) of the liquid from the cans, and put
the beans into a small pot. Set a burner on low to heat the beans. When the
rice is ready, the beans should be ready too. Add salt and pepper to your
liking to both the rice and beans.
When the rice is ready, beans are hot, and the vegetables are chopped – you’re done! For each plate, I like to squeeze the juice from ½ of a lime, add a dollop or two of sour cream, and sprinkle a little Chipotle Tabasco sauce. Now, simply enjoy!
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