This is a riff on my Arabic Rice and Cabbage Pilaf which can be found by clicking here. I had already started sauteeing my onion and cabbage when I realized that I only had one can of chickpeas left, and I had promised DD that I would make hummus today. I did have four cans of black beans, though, and decided to use them, but to switch the recipe around to more latin flavors to go with the black beans. Since cabbage is nontraditional, to say the least, in a dish of this type, I decided to forego peas which would be pretty traditional. I think this would be yummy with some green olives sliced into it after cooking, too.
Mexican Style Rice and Beans
1 or 2 coarsely chopped onions
3 cloves garlic, minced
2 or 3 Tbs extra virgin olive
8 oz finely shredded cabbage
1 tsp salt
2 tsp mild chili powder
1 scant tsp cumin
2 Tbs dried parsley, or 1/4 C minced fresh
1/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
1 - 15 oz can of chopped tomatoes in juice, drained, but reserve the juice
reserved tomato juice, plus a mixture of tomato juice and water to make 3 C (I used 2 C juice and 1 C water)
1 - 15 oz can black beans, drained well.
1 1/2 C white rice
1/2 C pepitas toasted (optional)
limes for garnish
Using a 4 or 5 quart pot, saute the onion in the oil over high heat until beginning to brown, then add the cabbage, salt, chili powder, cumin, parsley, pepper, thyme and oregano until the cabbage is wilted and beginning to carmelize a bit. By this time, the onions will be somewhat carmelized. Drain the black beans and add to pot. Drain the tomatoes, reserving the juice, and add the tomatoes to the pot. Stir well. Add the rice and stir well, adding a dash more of olive oil if needed. To the reserved tomato juice, add enough water and more tomato juice, if you have it, to make 3 cups, and pour over all, stirring well to combine. Bring to simmer, cover tightly, lower heat to a low simmer, and cook rice for 20 minutes until tender. Fluff with a fork. Stir in the pepitas for a little crunch. Squeeze half a lime over each portion.
I'll post a photo once I can get my hands on DD's camera which is where my food photos live this week. I left my camera at church on Sunday.
Mexican Style Rice and Beans
1 or 2 coarsely chopped onions
3 cloves garlic, minced
2 or 3 Tbs extra virgin olive
8 oz finely shredded cabbage
1 tsp salt
2 tsp mild chili powder
1 scant tsp cumin
2 Tbs dried parsley, or 1/4 C minced fresh
1/4 tsp black pepper
1/2 tsp thyme
1/2 tsp oregano
1 - 15 oz can of chopped tomatoes in juice, drained, but reserve the juice
reserved tomato juice, plus a mixture of tomato juice and water to make 3 C (I used 2 C juice and 1 C water)
1 - 15 oz can black beans, drained well.
1 1/2 C white rice
1/2 C pepitas toasted (optional)
limes for garnish
Using a 4 or 5 quart pot, saute the onion in the oil over high heat until beginning to brown, then add the cabbage, salt, chili powder, cumin, parsley, pepper, thyme and oregano until the cabbage is wilted and beginning to carmelize a bit. By this time, the onions will be somewhat carmelized. Drain the black beans and add to pot. Drain the tomatoes, reserving the juice, and add the tomatoes to the pot. Stir well. Add the rice and stir well, adding a dash more of olive oil if needed. To the reserved tomato juice, add enough water and more tomato juice, if you have it, to make 3 cups, and pour over all, stirring well to combine. Bring to simmer, cover tightly, lower heat to a low simmer, and cook rice for 20 minutes until tender. Fluff with a fork. Stir in the pepitas for a little crunch. Squeeze half a lime over each portion.
I'll post a photo once I can get my hands on DD's camera which is where my food photos live this week. I left my camera at church on Sunday.
1 comment:
Oooh yum.
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