I really liked how simple each of these dishes are to make. If I was just making one of them, it would almost be too easy! When all three are going though, there's a lot to be done.
They're great dishes. The beauty is that each could be a side to something bigger, say enchiladas or chilaquiles. Or each could be combined with the others and then you'd have a fantastically healthy Mexican meal on your hands. You gotta love the power of beans and rice and veggies. Enjoy!
Mexican Rice, Spiced Black Beans, and Turmeric Corn
Yield: Serves 3-4
Ingredients
- Mexican Rice
- 1 cup white rice (long grain, if possible)
- 2 cloves garlic (or 1/2-1 teaspoon garlic powder)
- 1/2 onion
- 1 can tomatoes, drained (or tomato juice)
- oil
- 1 teaspoon salt
- 2 cups water (none if using tomato juice, unless necessary at the end)
- Spiced Black Beans
- 16 oz bag dried black beans
- 1/4 teaspoon salt
- 2 teaspoons cumin
- 1 teaspoon dried celery
- 1 teaspoon dried onion
- 1 teaspoon garlic
- black pepper, to taste
- Turmeric Corn
- 1 can corn
- 1/5 pack assorted frozen veggies (peas, carrots, green beans)
- 1 tablespoon turmeric
- splash lemon juice
- water
- Mexican Rice
- In a pan, toast the rice on medium heat until brown (but not burnt!) with the minimal amount of oil. Stir frequently!
- Just before it's done, toss in the onion and garlic for one to two minutes.
- Add everything else in the pan and stir to incorporate.
- Bring to a boil, then cover and simmer on low heat for about 20 minutes.
- Spiced Black Beans
- Prepare beans as directed, sifting to ensure that there are no rocks.
- Toss in the seasonings (except the black pepper) and cook.
- Add black pepper when finished cooking, if desired.
- Turmeric Corn
- Drain 1 can of corn and heat in a pan with the frozen veggies.
- Add the turmeric, lemon juice, and any water as needed until thoroughly heated.
I love Mexican food and all these look awesome. I am sure they were all worth the trouble got in to.
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