Thursday, January 13, 2011

Easy Black Beans and Wild Rice, and a new outlook

The holidays are officially over and all the company has gone. This means that my vacation is officially over, but I have to say there are mixed feelings. I go crazy when our normal routine is shattered for too long. After a week or so I either need to go back to it or create a new one. In this case I did a mix of both.

We had family visiting for nearly three weeks. I love them dearly and am thrilled they could come for so long but it threw me off to the point that I am still recovering, weeks later. It did, however, give me a chance to re-evaluate my life and the important things in it. Normally I don't have time to blink, let alone think. The decision I made was that finances are fine without daycare. I will have to make some spending adjustments (the girls really don't NEED 25 pairs of pants, no matter how cute they are) but the added stress isn't worth it right now. I have been working on a book for years and realized recently that part of my unhappiness is the inability to focus on my writing. So as of March, I will only be running two businesses.

This gives me another beautiful chance to work on new cooking projects! I found a recipe a while ago for Black Beans and Rice. It called for dry beans, lots of water and a few spices with plain white rice. I happened to have the spices and canned beans on hand a couple nights ago so I glanced at the recipe but decided I didn't like it and just used the idea as a jump off point. WOW! The final result made the girls request I make it again. Just two days later.

So here ya go! You can try it too!

Easy Black Beans and Wild Rice

  • 2 cups Wild Rice Mix (I used Rice Select Royal Blend)
  • 3 1/2 cups GF chicken broth ( I like Pacific Foods)
  • 1 can black beans, drained and rinsed
  • 1 can corn, drained and rinsed
  • 1/4 red bell pepper, diced
  • 1 packet GF chicken flavor broth concentrate (I used Savory Choice)
  • 1/4 cup water
  • 1 1/2 Tblsp onion powder, divided
  • 1 Tblsp garlic powder, divided
  • 1 Tblsp oregano
  • 1 Tblsp cumin
  • Salt and Pepper to taste
  • Chopped fresh cilantro **

Bring broth, 1 Tblsp onion powder, 1/2 Tblsp garlic powder and some pepper to a boil. Add rice, reduce heat and cover. Simmer about 20 minutes.

In the meantime, combine the rest of the ingredients (except cilantro) in a small saucepan over medium low heat. Heat, stirring occasionally, until the rice is done. Remove from heat and add cilantro. Serve bean mixture over rice :)

**The amount is up to you. Personally, I don't feel it needs it. DH on the other hand thinks EVERYTHING needs it and explained that this is fantastic but cilantro just adds that special something that makes it perfect. I am leaving that up to you.

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