Black Beans Rice and Vegetables

Back to School Dinner #4

 

Our final back to school dinner #4 is Black Beans Rice and Vegetables!

When Claire was preschool age, we frequented a wonderful Mexican restaurant in the neighborhood, El Mirador, with very authentic and delicious Mexican cuisine.

Claire, the ever-picky eater, was happy ordering rice with cheese and the refried beans. Since the combination of the rice and beans is a complementary protein mix that offers all amino acids, it was a plus in my mind as she mostly ate cereal and pasta with butter!

After Margot was born and we moved to the ‘burbs one of our babysitters made a Portuguese version of black beans and rice that both girls loved. That made me think going vegetarian for the last dinner idea; simply omit the cheese for a vegan entree.

This is a simple recipe and it’s filled with fresh vegetables: scallions, tomatoes, zucchini, corn and frying peppers. I chose to use oregano and Spanish smoked paprika  as the primary spices. Include this in your meatless Monday repertoire if you have one, or start a new weekly trend!

A wide skilled (12- by 2 inches) is the perfect size and can go from stovetop to table, saving you an extra dish to wash.

The first thing to do is set up your rice, which can cook while you prep the other ingredients. I use the easy pasta method to cook the rice, a short-grain sweet brown rice.

Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.

Back to School Dinner #4

Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.

Back to School Dinner #4

Turn on the broiler.

Fold in the beans and rice and cook  until the beans are heated through, about two minutes.

Back to School Dinner #4

Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes. Garnish with pickled jalapeno peppers.

Back to School Dinner #4

This recipe can be made a day ahead omitting the cheese. Cool the skillet, cover and refrigerate overnight. Preheat the oven to 350 degrees F, cover with the shredded cheese and bake for 30 minutes. Garnish with the pickled jalapenos and serve. Use any leftovers for black bean tacos!
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Back to School Dinner #4 - Black Beans, Rice and Vegetables
Prep time: 
Cook time: 
Total time: 
Makes: 4 to 6 servings
 
This recipe can be made a day ahead omitting the cheese. Cool the skillet, cover and refrigerate overnight. Preheat the oven to 350 degrees F, cover with the shredded cheese and bake for 30 minutes. Garnish with the pickled jalapenos and serve. Use any leftovers for black bean tacos!
Ingredients
  • This recipe can be made a day ahead omitting the cheese. Cool the skillet, cover and refrigerate overnight. Preheat the oven to 350 degrees F, cover with the shredded cheese and bake for 30 minutes. Garnish with the pickled jalapenos and serve. Use any leftovers for black bean tacos!
  • 6 cups cold water
  • 1 teaspoon kosher salt
  • ¾ cup rice, either brown or white
  • 2 tablespoons olive oil
  • 1 pint cherry tomato halves
  • 3 ears of corn kernels only or 2 cups frozen corn
  • 1 medium zucchini, diced
  • 2 bunches thinly sliced scallions including green tops
  • 3 chopped frying peppers, any color
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 4 minced garlic cloves
  • 1 teaspoon Mexican oregano
  • 1 teaspoon Spanish smoked paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 cans (15.5 ounces each) black beans rinsed and drained
  • 8 ounces shredded Monterrey Jack cheese
  • Garnish: pickled jalapeno slices, mild or hot
Method
  1. Bring the water and salt to a boil. Stir in the rice, return to the a gentle boil and cook according to the suggested timing on the package .
  2. Heat the oil in the skillet over medium heat and toss in the tomatoes, corn, zucchini, scallions, peppers, salt and pepper, stir to combine, cover and let cook for five minutes.
  3. Stir in the garlic, oregano, paprika, coriander and cumin for 30 seconds.
  4. Turn on the broiler.
  5. Fold in the beans and rice and cook until the beans are heated through, about two minutes. Top with cheese and slip under the broiler on a low shelf until melted, about one or two minutes.
  6. Garnish with pickled jalapeno peppers.

 

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