Wednesday, May 21, 2014

Black Beans and Spanish RIce



I found these beans from the Unconventional Kitchen here.

Cafe Rio Black Beans

2 T olive oil
2 T chopped onion
2 cloves garlic, minced
1/2 tsp cumin
1 15 oz can of black beans
8 T tomato sauce
A little bit of sweetener

Heat oil in large skillet.
Add onions, garlic, cumin.
Saute.
Add the beans with liquid, sweetener and tomato sauce.
Simmer for 10 minutes.

(I added some shredded Elk to our beans)

And the rice was in my Betty Crocker cookbook (with my updated ingredients)

Spanish Rice

2 T coconut oil
1 cup uncooked long grain rice
1 medium onion, chopped
2 1/2 cups water
1 1/2 tsp salt
3/4 tsp chili powder
1/8 tsp garlic powder
1 small green bell pepper, chopped
1 can tomato sauce

Heat oil in 10-inch skillet over medium heat.
Cook rice and onion in oil about 5 minutes stirring frequently until rice is golden brown.
Stir in remaining ingredients.
Heat to boiling; reduce heat to low.
Cover and simmer about 30 minutes, stirring occasionally.

We had romaine lettuce on the side and the kids make their own lettuce wraps. 
We also had different  toppings.

What a yummy dinner!

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