Generally I make up a pot of chili con carne and serve it over rice… but one night, I decided to rather incorporate everything into one pot and which lead to my version of a “Mexican Rice and Beans“.
An easy(ish) mid-week meal that tastes great!
And of course, Mommy’s little helper got in on the action as well 😉
Mexican Rice and Beans
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
2 teaspoon chilli flakes
1 teaspoon paprika
1 onion, chopped
2 garlic cloves – crushed
tin of tomato paste
425g tin of red kidney beans (I like to use the variant that is already in chilli sauce)
1 green pepper – diced
200g tin of sweetcorn
500ml stock (I prefer to use chicken stock – which means that this isn’t vegetarian)
1teaspoon brown sugar
1 and half cups long grain rice
- Heat frying pan over a medium heat
- Add cumin, allspice, chilli flakes and paprika and *dry fry* for about a minute to release the flavours
- Heat oil in a large saucepan over a medium heat. Add the onion and spices and cook for 2-3minutes
- Add garlic and rice and cook for a further minute
- Add the tomato paste, passata, sugar and stock
- Bring to the boil
- Reduce the heat and add beans, green pepper & sweetcorn.
- Simmer, covered for 15-20minutes, stirring occasionally until rice is cooked
As most of you already know… I married HIM… a wonderful, amazing and super-duper all-around great, funny & smart guy…who is from Portugal. (Yes – I like to gush about HIM a lot… and it makes him roll his eyes :))
Our cooking styles are very different and although we both take turns, he does his cooking out of necessity while I do it because I love being in the kitchen. (And before you accuse me of forcing him into the kitchen… he feels the need to get in there every once in a while in order to get a taste of “Portugal”… making things from home that he is convinced that I wont be able to re-create…..)
We recently hosted an Easter brunch for friends in Brussels… a beautiful spring (sunny) day where 17 people descended upon our apartment and spilled out onto our courtyard terrace … to enjoy a day of food, fun and laughter. Everyone contributed to the table in some way – whether through bottles of bubbles, quiche, chocolate hot cross buns or tiramisu… so there was definitely what I would call “a selection”… salads, croissants, breads (one of which was baked by moi)… and of course – respecting the continental european way – cheeses & charcuterie….
One of the salads that was devoured in seconds was the Roasted Butternut Salad which I have blogged about before… and the other salad that went down a treat – was a black bean & tuna salad which HIM says is a very traditional Portuguese salad.
wherever it originates from… I don’t mind… because it is easy & delicious – a definite RE-MAKE kind of recipe!
Black-eyed Bean & tuna salad
1 red onion, chopped finely
2 cups of uncooked (dry) black-eyed beans
2 tins of tuna, drained
- Soak the beans overnight in a bowl of water
- Drain and place into a large pot with fresh water
- Bring to the boil and then reduce heat and simmer until the beans are tender but still hold their shape (about 1-2hr)
- Rinse, drain and set aside to cool down
- In a large bowl, combine tuna, beans, onion, olive oil and chopped parsley
- Refrigerate for at least 2hr before serving