Let's Dish With Linda Lou

Where You Taste The Love

Brown And Wild Rice Medley

on July 25, 2016

2016-07-08 14.37.09

Taking help from your local grocery store is not something you should ever feel guilty about. For weeknight meals, I’ll use the grocery store as my sous chef.  I’m always taking advantage of, what I call, “short cuts”. There’s nothing better than adding a few great ingredients to quick-cooking rice to make it into something special. This is my Brown And Wild Rice Medley.

“Minute Rice” has come out with a brown and wild rice variety, in single-serving cups. Basically, the rice is ready to serve in sealed cups.

For this dish, I’m using a store-bought fresh Cantina-style salsa. I absolutely love this variety of salsa so it’s a staple in my house. This is a side dish that pairs great with chicken, pork, or fish.

Cilantro

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Cilantro

2016-07-08 14.37.09

 

 

 

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 2 to 4 servings
Equipment: 12-inch sauté pan, serving bowl, chef’s knife

Ingredients:
1 tablespoon of olive oil
2 (4.4-ounce) cups of ready-to-serve Minute Rice, Brown and Wild Rice
1 15-ounce can of black beans, reduced sodium, drained and rinsed
1 11-ounce can of shoepeg white corn, drained and rinsed
1 plum tomato, seeded and finely diced
1/2 a green bell pepper, finely diced
1/2 a white Spanish onion, finely diced
1 tablespoon of  Kosher salt
1 teaspoon of fresh ground black pepper
2 tablespoons of fresh Cantina-style (restaurant-style) salsa (14-ounce container available in most produce departments of local grocery stores)
2 tablespoons of cilantro, roughly chopped

Directions:
Drain and rinse the black beans and shoepeg corn Seed and dice the plum tomato. Chop the cilantro.

Follow the directions for the rice. Pull (or cut) the film and remove it from the cup. Place the cup in the microwave and heat on high for 1 1/2 minutes (cooking time for 2 cups).

Important:  Remove the cups carefully, from the microwave, taking hold of the cup from the side using an oven mitt or potholder.

In a sauté pan over medium heat, add olive oil, the diced onions, green peppers, and tomatoes. Sprinkle with the Kosher salt and fresh ground black pepper, stir to combine. Cook the vegetables for 3 to 5 minutes, or until soft. Add the cooked ready-to-serve rice.

Next, add the drained and rinsed, black beans and shoepeg corn. Continue stirring allowing the vegetables to warm through for another 2 to 3 minutes. Add the salsa, stir to combine. Remove the pan from the heat, add in the chopped cilantro.

Serve my Brown And Wild Rice Medley warm or at room temperature.


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