Both Heather and I will be traveling to our hometown of Richmond this weekend to celebrate a mutual friend’s birthday. Much fun will be had, much food will be consumed. Besides the obligatory mass of baked goods that come from two culinary freaks (Heather lives for days like these, I swear), our friend has requested dinner at Texas De Brazil; also known as “oh god why did I eat so much it hurts so good.” I don’t eat meat that often and beef even less frequently, so I can assure you that I will make this experience worth it.
The Lady Friend and I both have pretty active (read: busy) schedules so quality time can be a bit limited. With my weekend trip we had dinner Monday to have some of said quality time. She had recently got me Fresh Food Fast: Delicious, Seasonal Vegetarian Meals in Under an Hour and so far I’ve been pretty happy with it, so we decided to make black bean quesadillas.
I did a little searching for Mexican rice recipes and was surprised to find very few called for much in terms of spices. At that point I decided to wing it and this was the result. It went quite well.
Mexican Rice
2 tablespoons oil
1/2 red bell pepper; chopped
1/2 green bell pepper; chopped
1 jalapeno pepper; chopped
1 yellow onion; chopped
3 garlic cloves; minced
1 cup brown rice
1 3/4 cup stock or water
1 can diced tomatoes
1/2 teaspoon salt or more to taste
Heat the oil in a medium-sized pot and saute the onions, garlic and peppers until softened; approximately 3-4 minutes. Add the remaining ingredients and simmer until the rice is softened; approximately 45 minutes.
you are a spice wimp