Friday, April 22, 2011

Beans And Rice!

This recipe puts a middle eastern twist on classic beans and rice. The red, greens, and yellows created a beautiful dish that has as much color as it does flavor.I served it with a citrus salad, steamed asparagus, and oven warmed flour tortillas.

A few things to consider:
It implies to serve this cold. If that's what you're looking for, go for it! However, I chose to make it warm. First, just keep the rice warm when you stir in the onions and sauce. Also, I cooked the peppers in the remaining sauce for a few minutes then added the beans and cilantro. I put a lid on it and let is cook over medium-low heat for about 5 minutes or so, just to heat it through. I liked the idea of not only serving it hot, but also giving the peppers a little cook time to soften them up. It worked well!

CLICK HERE  for the recipe!

Happy cooking!


  1. Annie: This would be GREAT for the co-op. Really easy, and not too tough to make a ton of!

    If a jar of roasted peppers is too expensive for the budget, you could go for roasting your own. And i used fresh hot peppers. :)

  2. very nice! cooking for twenty is done, but cooking for me has just begun! i think i'll make this tomorrow night! xoxo