Our fellow foodie, Jamie, is out of the country at this time but I didn't think she would want our blog to just sit here ...abandoned! With that being said, I decided to post this new recipe that I tried this week. Beth will have time to tweak it and post her rebuttal. By that time, Jamie should be back! Here goes...
Super Simple Cuban Black Beans and Rice
Super Simple Cuban Black Beans and Rice1 large onion, chopped
1 medium green bell pepper, chopped (1 cup)
2 medium carrots, chopped
1 cup orange juice
2 tsp paprika
1 tsp ground coriander
1/8 tsp crushed red pepper
1 can (14 1/2 oz.) whole chopped tomatoes, undrained
2 garlic cloves, chopped
1 can (15 oz.) black beans, rinsed and drained
4 cups cooked brown rice
1 cup plain fat-free yogurt
The original recipe (from Betty Crocker's Healthy New Choices cookbook) called to heat the first nine ingredients on the stove top for 45 minutes. I didn't want to be handcuffed to the stove that long so I decided to let my crock pot do the work for me. I put all the ingredients except the rice and yogurt into the crock pot on high and let that go for about 4 hours. You could probably do the same thing at 7am and let it go until dinner time too. About 10 minutes before I wanted to put supper on the table, I cooked the rice per package instructions. Spoon some rice into a bowl and top with the black bean mixture. A dollop of yogurt and an additional sprinkle of paprika finished off the presentation.
This recipe serves 6 and makes great leftovers. The orange juice gives it a sublet orange flavor and the yogurt adds a nice tang. It is also low calorie, low fat, and high in fiber. What more could you want!
1 medium green bell pepper, chopped (1 cup)
2 medium carrots, chopped
1 cup orange juice
2 tsp paprika
1 tsp ground coriander
1/8 tsp crushed red pepper
1 can (14 1/2 oz.) whole chopped tomatoes, undrained
2 garlic cloves, chopped
1 can (15 oz.) black beans, rinsed and drained
4 cups cooked brown rice
1 cup plain fat-free yogurt
The original recipe (from Betty Crocker's Healthy New Choices cookbook) called to heat the first nine ingredients on the stove top for 45 minutes. I didn't want to be handcuffed to the stove that long so I decided to let my crock pot do the work for me. I put all the ingredients except the rice and yogurt into the crock pot on high and let that go for about 4 hours. You could probably do the same thing at 7am and let it go until dinner time too. About 10 minutes before I wanted to put supper on the table, I cooked the rice per package instructions. Spoon some rice into a bowl and top with the black bean mixture. A dollop of yogurt and an additional sprinkle of paprika finished off the presentation.
This recipe serves 6 and makes great leftovers. The orange juice gives it a sublet orange flavor and the yogurt adds a nice tang. It is also low calorie, low fat, and high in fiber. What more could you want!
2 comments:
Mmm...this is a good one. Lots to mess with here. The orange juice is a really interesting touch. Hope I can come up with something that looks that good!
The orange juice was indeed inspirational, however it led to something utterly repulsive when I tried to add it to my black bean soup. DO NOT try this at home, kids. Seriously.
My lesson for the evening:
Keep oranges in recipes they belong in, keep them out of those that they don't. :)
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