• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Spicy Rice and Beans

A few times I like to cook and eat vegetarian. Ok, so more than sometimes. So basically, multiple times a week, I turn to Matt and say “cook whatever meat you want that goes with this.” The man is a major carnivore, but it does not stop me from my tasty plotting. I started craving rice and beans this week – warm and hearty and perfect in cold weather. When I got home from work, I went for a walk with the dog and the roommates, came home, and had dinner on the table in less than half an hour. A perfect night.

Spicy Rice and Beans

Served 2.
Leftover Potential: Reheats pretty well, and made just enough for breakfast the next morning: with a fried egg on top!

1 Tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1/2 cup rice
1/4 cup tomato puree
3/4 cup broth
3/4 cup peas
salt and pepper, to taste
1 Tbsp oil
1/2 onion, diced
2 cloves garlic, minced
1 jalapeno, minced
1/4 cup tomato puree
2 tsp cumin
2 tsp chili powder
1 tsp coriander
1 1/2 cup black beans, cooked
1 1/2 cup pinto beans, cooked
1 bunch green onions, minced
salt and pepper, to taste
1. In a small pot, heat the oil over medium heat. Add the onion and saute until translucent, about 4 minutes. Add the garlic and rice and saute until fragrant, about 1 minute more.
2. Add the tomato and the broth and bring to a simmer. Cover the pot.
3. Meanwhile, heat the oil for the beans in a medium pan. Add the onions and saute until translucent. Add te jalapeno and garlic and saute until fragrant.
4. Add the tomato puree and spices. Simmer until the tomato evaporated somewhat.
5. Stir in the beans and green onions, simmer to heat through. Season with salt and pepper.
6. When the liquid has evaporated and the rice is tender, stir in the peas, and season with salt and pepper. Serve with the beans!

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