Friday, April 26, 2013

Scalded Mexicali Beans & Rice

This is a quick and easy 'leftovers' recipe for using up
leftover rice, which is kind of a common undesirable!

Take a large cast-iron skillet and heat about 1/4 inch of
extra-virgin olive oil over medium heat.

Add 1 tablespoon of minced or fresh garlic.

Add two small chopped yellow onions and let
saute for a few minutes.

When onions are becoming caramelized, add a can of
well-drained and dried cooked kidney beans (any style.)

Add 1/4 cup of diced jalapenos.

Top with approximately 2 cups of leftover cooked
brown rice.

Add 1/2 tablespoon each of sea salt, paprika, and
chili powder. (Add cayenne pepper, too, for really
spicy taste buds.)

Immediately begin stirring the mixture to combine
thoroughly and allow some scalding on each side of
the mix.

Add more olive oil for moisture as needed, and
continue cooking over medium heat and stirring for
about 2 to 3 minutes, or until everything is browning

Serve with a side salad and bread, and it can serve
3 people well!

Top with sour cream (optional) and either some additional
jalapenos or sliced green pepper, avocado, shredded cheese,
fresh cilantro, purple onion, chives, or whatever sounds
good to you!

(Chilled green apple slices or seedless green grapes go
nicely with this meal to balance the spicy and hot!)


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