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This is my twist on a New Orleans Classic, Black Beans and Rice. I think I may have twisted it enough that it marginally resembles its namesake. I have a tendency to make too many meat dishes so I have been trying to add more vegetable proteins into my diet. This dish can be prepared with-out the ground beef. I recommend that you double the Black Bean portion for a vegetarian version.
In this recipe, the rice is prepared separately so that one can control one's own rice/sauce ratio.
1 cup Red Onion, chopped
1 Clove Garlic, diced/minced
15 oz. Can Black Beans (Bush's)
15 oz. Can Tomato Sauce (Hunt's)
2 Medium Tomatoes, chopped
1 Lb. Lean or Market Ground Beef
2 Cups Rice
2 Tbsp. Sazón de Memo (ingredients)
Prepare the two cups of rice per package directions.
Meanwhile, heat 12" skillet with olive oil or butter over medium heat. Sweat than sautee the onions until soft. Add garlic, sauteing until soft and golden, be careful not burn.
Add ground beef and Sazón de Memo. Break meat into small crumbles as you brown.
When ground beef is nearly done, add black beans and chopped tomatoes. When warmed through, add tomato sauce and simmer 5-10 minutes to desired thickness.
Serve over or mix with rice in your bowl.
Sazón de Memo
Equal parts of
Paprika
Cumin
Ground Coriander seed
Garlic Powder
Onion Powder
Miracle Blend Salt Free Herbal Seasoning
Optional:
Cayenne / Ground Red Pepper to taste.
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