Beans and Rice Experiment: Day 5

I’ve enjoyed having dialogues about this beans and rice experiment with people on the phone, on Facebook, or in person. They ask lots of questions. I keep wanting to say, “read my blog, it’s all in there.” But one way or another, the story is being told. Some think I'm on some funky diet, others think I'm brave, while others give me kudos for being determined because I'm the only one in my household following this plan.  Whatever “sacrifice” I’m making this week is nothing compared to those who have to eat plain beans and rice every day, and only receive one meal a day. I’ve been feeling satisfied at meals and in between, and overall have enjoyed everything I ate so far (aside from Frijoles Negros which wasn’t my favorite, but I made it work).

Today’s meal is quite festive and aptly named “Fiesta Beans and Rice”.  I’m actually excited to dig in for lunch and dinner. I recommend you make this one.  It only takes about 25 minutes from start to finish.  I added a few extra ingredients and noted those as optional.  It makes a hearty and tasty meal for 4 people.

Ingredients:

• 1 Tbsp olive oil
• 1 small red onion, chopped
• 2 garlic cloves, minced
• 1 cup of uncooked (non-instant) white rice
• 1 cup water
• 1 tsp cumin
• 1 tsp oregano
• 1 15 oz can black beans (drained and rinsed)
• 3/4 cup of frozen corn

(Optional ingredients:)

• Salt and Pepper (Seriously, that wasn’t part of the ingredients.  I’ve never cooked without S and P)
  
  
• 1/2 jalapeno pepper (seeds removed), diced finely.  You can use more if you want more heat.
  
  
• chopped cilantro to add color and flavor at the end. Just place on top before serving
  
  
• Grated cheese to top just before serving
  
  
• Dollop of sour cream, add just before serving

Directions: 

• In a metal skillet, heat the oil over medium heat.  Be sure to coat the entire pan lightly.  Add onions and garlic (and jalapeno if using it). Cook until soft, about 4 minutes.

• Add the rice and cook about 2-3 minutes, stirring constantly so as not to burn.  The rice won’t brown but the oil will be cooked down.

• Add the water, spices, beans, corn, tomatoes and bring to a boil.

• Reduce to a simmer, cover, and cook for 20 minutes.  (Top with cilantro, cheese, sour cream if using, and serve).

Today’s daily inspiration can be found here:

https://www.kensingtonchurch.org/default.aspx?page=3852

If you missed the story up to this point, go back and read Day 1, Day 2, Day 3, Day 4.  

I’d love your comments below, or reach out to me on Twitter (@loritwilliams) and use #eatlessgivelife, or post to my Facebook wall.

#eatlessgivelife!

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Lori T. Williams is a 25 year attorney based in Birmingham, MI. She owns a legal referral business called Your Legal Resource, PLLC, and assists individuals and small businesses in need of legal advice or representation in Metro Detroit by connecting them with the right legal specialist for their situation. Lori is an active blogger and event host/facilitator within the legal community. She also maintains the following leadership roles outside her business: Advisor to the Women's Divorce Resource Center, Secretary and Membership Chair of the General Practice/Solo & Small Firm section of the State Bar of Michigan, Detroit Business Roundtable Co-facilitator, and Peer Group Leader for Stephen Ministry at Kensington Community Church.  For more information, visit www.bestlegalresource.com.