Watching the stock market is like watching Groundhogs Day, only a lot less funny. But YES, WE CAN cut food costs, and this dish is one of my favorite ways.
Use any color rice and beans you like. Let coupons and two for one specials be your guide. If you have a bit of meat on hand, slice it up and stir it in, especially if it is smoky or spicy. And do not, for a second, consider using jarred or frozen Sofrito if you have access to the real thing. Sadly, I don't.
10 oz package yellow rice, such as Vigo OR 2 cups white rice
2 tablespoons olive oil
1 small onion, diced
4 cloves garlic, minced
1 small green bell pepper, diced
1 carrot, sliced
1 tablespoon Sofrito (Goya if you can't make it)
1 chicken cutlet OR 1 link of spicy sausage OR 1/2 cup of Diced Ham (OPTIONAL)
15 ounce can of beans, black or pink
red pepper flakes or hot sauce to taste
2 plum tomatoes, sliced
1 cucumber, sliced
2 tablespoons viniagrette
1 tablespoon chopped Italian parsley or cilantro
Cook rice according to package instructions. Meanwhile,i n a large sauce pan, heat oil. Add onion, bell pepper and carrot, cook until translucent, about 8 minutes. Add garlic and cook until just starting to brown. If using, add meat to skillet until cooked through. Add beans, undrained, plus 1/2 can of water. Simmer for 10 minutes to meld flavors. Add hot sauce to taste. Arrange cucumbers and tomatoes on a platter, dress with viniagrette. Serve along side the rice and beans, topped with herbs. A tasty combo. Fabuloso with an easy $10 red wine like Columbia Crest Merlot.
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