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Ingredientes
- 1 Tbsp. Better Than Bouillon Vegetarian
- 3 c. Water
- 3 x Cloves garlic, chopped
- 1 x Onion, minced
- 1 x Green bell pepper, minced
- 1 x Red bell pepper, minced
- 1 x Habanero pepper, chopped
- 4 x Tomatoes (from a can of whole tomatoes), minced
- 1 c. Brown rice, uncooked
- 3 x Zucchini, minced
- 2 can Black beans, liquid removed and rinsed
- 1 c. Frzn corn
- 1/2 c. Cilantro leaves, minced
Direcciones
- I've posted the Bajan Beans and Rice recipe which I adapted from a recipe of Gabe Mirkin's before. This is one of my most favorite recipes and when I was making it today I found out halfway through which I didn't have any canned white beans. I forgot which I had bought some dry white beans intending to cook them up myself. No problem I had two cans of black beans and so decided to try the recipe with them. I liked it just as much and it made the dish even more colorful. The canned black beans I had weren't quite as mushy as the white beans I have used before - the final product was less soupy. For those who may have missed the recipe, here it is again, this time with black beans:Heat 3 c. of water and fold in bouillon. Set aside.
- Note: any broth may beused, I just happen to like Better Than Bouillon especially. Saute/fry garlic, onion, and red, green, and habanero peppers in 1/2 c. of broth in large pot for 10 min. Add in remaining broth, tomatoes, and rice and simmer covered for 15 min. Add in zucchini and simmer for an additional 30 min. Stir occasionally to keep from sticking. Add in black beans, corn, and cilantro and cook an additional 5 min to heat through.
- Freezes well.
