Rice n' beans

photo by me

I made a huge pot of rice and beans yesterday for Paul and I to take for lunch all week. Not only is this traditional dish healthy and hearty, but it's surprisingly versatile too. I enjoyed it with crispy pan-fried tofu and fresh tomatoes, but it also tastes great in a wrap with sliced avocado and jalapenos or simply served over a bed of baby spinach with a squeeze of lime. Totally unglamorous, yet totally scrumptious!

Mexican rice and beans
Serves 4-6

1 onion, chopped
3 cloves garlic, minced
1 celery stalk, chopped
1 carrot, chopped
2 tbsp olive oil
salt and pepper to taste
1 cup long grain brown rice, rinsed
1 cup black beans, rinsed
1/2 teaspoon each of Mexican chili powder, cumin, oregano and cayenne pepper
1 1/2-1 3/4 cups vegetable stock
juice of 1 lime
1 plum tomato, chopped
1/2 cup fresh cilantro, chopped

In a large pot, heat oil over medium heat and soften onion, garlic, celery and carrot. Season generously with salt and pepper. Add rice, beans and spices and sauté for about 5 minutes before adding the veggie stock. Bring to boil, reduce heat and cover. Simmer until all of the liquid has absorbed, about 20-25 minutes. Stir in the juice of one lime and rectify the seasoning if necessary. Garnish with fresh tomato and cilantro. Enjoy hot or cold.

Happy cooking!

P.S. Paul and I are taking a road trip to Ottawa this weekend to check out the law school that I've been accepted to (yay!). We've already made reservations here (the desserts have me droooling), but I'd love suggestions about what to do while we're there if anyone is familiar with the city!