Uncategorized · Vegan

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Fiesta Rice & Beans

So there is currently a culinary throw down between the sharp-tongued Anthony Bourdain and the butter-loving Paula Deen, and lines are being drawn in the risotto. While I am Team Bourdain I am also a fan of one of his other targets, Sandra Lee.  While I rarely watch her Semi-Homemade show I love the concept of using some processed ingredients in order to come up with quick and family friendly meal.  In the year following my house purchase I used a number of her tricks in order to stretch ever last dollar as far as possible.  While I no longer need to scrimp as much, some of those shortcuts are still useful especially those that result in a great taste for little effort.  I think the original hint for this dish was for making Spanish Rice but the concept of using a flavor packet to add an extra punch can be utilized in many areas, if you don’t believe me just look at the back of Knorr’s packet next time you are at the grocery!

Ingredients: (serves 4-5)

  • 1 tbsp butter/margarine
  • 2 cans black or pinto beans, rinsed and drained
  • 1/2 vidalia onion, chopped
  • 1 red bell pepper, chopped
  • 1 packet fajita mix
  • 1 cup rice
  • 2 cups water
  • 1/2 cup tomatoes, chopped (used Heirloom Cherry)
  1. In a medium saucepan mix the fajita mix with the water before adding the rice, place on burner and turn heat to high.  Bring to a boil, then cover and simmer for 15minutes.
  2. Meanwhile in a saute pan over medium heat add melt the butter and then add the beans, onions, and pepper.  Cook for 10 minutes, stirring frequently to prevent sticking.  Once the rice has finished cooking, add the bean mixture and mix well.  Serve topped with sour cream and/or cheese.
Nothing like a quick and simple dinner for a crazy weekday night.

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