It's been long time, I know, lots of life altering events in the last 3 months, but, as they say, "life goes on..." and all that jazz. Onward, ho!
For those of you fortunate to have a Chipotle restaurant near you, I am envious...free range beef, pork, and chicken, all healthy, in moderation of course. What more could you ask for in fast food? Today, was supposed to be normal taco night. Zach prefers soft tacos, and as I was nearly done preparing them, I remembered my Cumin Rice with Black Beans recipe, which I haven't made in a long time. Dinner was delayed a bit, but as I was making the rice, I came up with a new twist for boring taco night. From now on, taco night will be a combo of taco & Chipotle night. I will be searching to find the recipes for the beef, chicken, & pork they use in their burritos.
I love this rice, but you MUST MUST MUST have cilantro, lime, and cumin seeds. I've tried it before, trying to alter it without these things, and it's just not the same. So tonight I realized I had the trinity of those ingredients on hand without a trip to the store! WOO HOO, we are having the rice! This recipe came from my international dinner club's Brazil night, but I think it's a Cuban recipe...anyway, it works for anything South American, so do Margaritas!
Cumin Rice with Black Beans
1 TBSP vegetable oil
1 medium onion, chopped
1 garlic clove, minced
2 tsp cumin seeds
1 1/2 cups regular long-grain rice
1 can (14 oz.) chicken or vegetable broth
1/4 tsp salt
1 can ( 15 to 19 oz) black beans, rinsed and drained
2 TBSP chopped fresh cilantro
Lime wedges
1. In 3 quart saucepan, heat oil over medium heat. Add onion and cook 5 minutes, or until tender. Stir in garlic and cumin seeds; cook until fragrant ( a minute or 2). Add rice and cook, stirring, 1 minute.
2. Stir in chicken broth, plus enough water to equal 3 cups, and salt; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes.
3. Stir black beans into rice. Cover and simmer 5 minutes longer. Remove from heat and let stand 5 minutes. Spoon rice into serving bowl and sprinkle with chopped cilantro. Serve with lime wedges.
As for the meat, I use this Hot and Spicy taco mix. I've tried making my own seasoning, but this beats all, hands down. I'm not worried about the sodium on the package because I use 1 1/2 pounds of ground beef, which spreads it out a little more.
Next up, my 2 favorite items from my favorite store, Trader Joe's. Again, I am envious if you have one near you. Two hours away for me, so I covet these things when I get them. I am ready to move to California...it seemed like there was a TJ's in every beautiful little town in Sonoma county when I was there a month ago.
This salsa tastes just like a salsa Margarita!!
What are these you ask? Don't pay attention to my silverware scratched plates, they're not that old, they just require a Bon Ami scrubbing once a week, Sheesh!
Here's another view
Tortilla chips shaped like surfboards!!!
I dream of sitting at a beach in Northern Cali with all my surfer friends drinking Margaritas when I eat these.... I guess Poverty Beach will have to do! For now...
Today was a good day, and I'm glad I'm back!
The boy and his dog...Happy!
