Friday, September 30, 2011

Working Mom's Recipe of the Week

Mexi-Rice Meal
Time = 30 min
Servings = 4

2 ¼ c vegetable stock (or chicken stock)
1 Tbs butter (or olive oil)
1 ½ c white rice
1 onion, diced
1 garlic clove minced
1 tsp salt
½-1 tsp cumin
½ tsp sugar
¼ tsp chili powder
1/8 tsp cayenne pepper (adjust to taste)
1 can black beans, drained and rinsed (or equivalent dried - rinsed and soaked)
1 green bell pepper, diced
1 can corn kernels, drained (or equivalent fresh, cut off cob)
Fresh cilantro, chopped (optional)

Bring vegetable stock and butter to boil. Stir in rice, onion, garlic and spices. Reduce heat to low and simmer, covered for approximately 20 minutes or until all liquid is absorbed. Stir in black beans, bell pepper and corn. Taste and adjust spices as needed. Sprinkle with cilantro.