Note: This recipe was originally posted on 4/5/14 on my Blogger account. I apologize if you’ve already seen it, however I’m still in the process of moving old posts over to this new site.
After it was gone, I asked her make it for dinner too.
It rocked, was easy, and keeps well as leftovers (if there are any). She wrote down the recipe for me and I knew I had to share it with you. So with out further ado…
Texas Rice & Beans
(For the record, the name of this recipe is a tad misleading… it’s nothing like the Texas rice & beans I’ve had before. Sorry, my Texas friends!)
Mix the following together:
- 1 can of black-eyed peas or garbanzo beans, drained (I didn’t have either, so I used light red kidney beans instead)
- 2 cans of black beans, drained
- 1/3 – 2/3 cup of roasted red bell peppers
- 1/4 chopped poblano pepper (I didn’t have poblano, so I used an anaheim pepper… and I chopped the whole thing and threw it in, so we ended up with more than the recipe called for. Hey, we like our peppers around here…)
Stir all of the above with 1/4 cup of Texas Vinaigrette (below) and let sit for a few. I recommend adding maybe even 1/3 cup cause this stuff is so good!
Toss the above with however much brown rice you want.
(I used quinoa because when I opened up a bag of rice, I became confused and didn’t know what to do with my hands. I don’t have a rice cooker, and you can bet I wasn’t about to try and cook that stuff without one. So I went with ole faithful, whom is familiar to me.)
(All praise Jesus for this compilation of tantalizing flavors!)
- salt/pepper to taste
- 1/4 cup of olive oil
- 1/4 cup of lime juice
- 2 tbsp of cilantro
- 1 tbsp hot sauce
- 1 garlic clove
- 1/2 tsp ground cumin
You know what else would be good in this??
(My husband just suggested it, hence the last second mention of it.)
If I had avocado, I would totally cut one of those bad boys up and throw it in!
Let me know if you try this and what you think about it!
Shout out to my mama for introducing this to me! 🙂