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Sunday, February 5, 2017

Tex-Mex RIce and Beans


 Today my Instagram feed was filled with chili, nachos and guacamole for tonight’s Super Bowl. I’m not a huge football fan but was looking forward to Lady Gaga’s half-time performance. Tonight my dinner was also inspired by Super Bowl Sunday. This is such a simple recipe and can be altered with whatever veggies or beans you have on hand. It’s so quick to make and can be eaten on it’s own, with crunchy tortillas on top, an avocado or be made into a burrito.   

This recipe is based on OhSheGlow’s Crowd-Pleasing Tex-Mex Casserole. I didn’t bake this recipe like she did but it still tasted really good. I would say that the key to this dish is having the spices for the blend and the rest can be modified.

Tex-Mex Spice Blend:
-1 tbsp chili powder
-1 ½ tsp cumin
-1/2 tsp paprika
-1/4 tsp cayenne pepper
-1 ¼ tsp fine-grain sea salt
-1/4 tsp ground coriander (optional)

For the main part
-1 ½ tsp extra-virgin olive oil
-1 red onion, diced
-3 cloves garlic, minced
-1 orange bell pepper, diced
-1 red bell pepper, diced
-1 jalapeno seeded, if desired and diced
-Fine-grain sea salt and ground pepper
-1/2 cup fresh or frozen corn
-1 can diced tomatoes with juices
-1 cup tomato sauce or tomato puree
-2-3 cups chopped kale leaves or baby spinach
-1 can black beans drained and rinsed
-3 cups brown rice, or wild rice

-1/2 cups shredded cheese

 Directions (How I made this dish)

1.     Tex-Mex Spice Blend: Combine the chili powder, cumin, paprika, cayenne, salt and coriander. Set Aside.
2.     In a large wok, heat the oil over medium heat. Add onion, garlic, bell peppers, jalapeno and sauté for 7-8 minutes until softened. Season with salt and pepper.
3.     Stir in Tex-Mex Spice Blend, corn, diced tomatoes and their juices, tomato sauce, kale, beans, rice and cheese. Sauté for a few minutes and season with salt and pepper.

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