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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Cilantro-Lime Brown Rice With Black Beans

Let's Dish

An Easy

Side Dish

That’s

Gluten Free!

Cilantro-Lime

Brown

Rice With Black

Beans

 

 

Cilantro-Lime Brown Rice With Black Beans

I’m using a boil-in-a-bag quick-cooking brown rice for my Cilantro-Lime Brown Rice With Black Beans. Truth be told, I wasn’t sure about the taste of a quick cooking brown rice. The flavor of the rice is slightly nutty, really delicious. Today you can find a variety of really great products available at your local grocery store. I’m okay with the grocery store working as my “acting” sous chef.  It definitely allows for more TV time.

 

Cilanto-Lime Brown Rice With Black Beans

Prep Time: 10 minutes
Cook Time: 8 to 10 minutes
Total Time 20 minutes
Yields: 6 servings
Equipment: 3-quart saucepot, large serving bowl, chef’s knife

Ingredients:
2 bags of boil-in-a-bag brown rice (or white rice if you prefer)
1 15-ounce can of low sodium black beans, rinsed and drained
1 teaspoon of Kosher salt
1/2  teaspoon of freshly cracked black pepper
1/4 cup of chopped cilantro leaves
2 tablespoons of lime zest
1/4 cup of sliced green onions

Directions:
Boil the rice according to the directions on the back of the box. Let the excess water in the “cooking bags” drain completely before transferring the rice to a large mixing bowl. Add the drained and rinsed black beans, lime zest, chopped cilantro leaves, sliced green onions, Kosher salt, and black pepper. Finally, toss all the ingredients together.

Serve my Cilantro-Lime Brown Rice With Black Beans warm or at room temperature.

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Brown And Wild Rice Medley

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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 take 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.

I found, “Minute Rice” has come out with a brown and wild rice variety, in 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 well with chicken, pork, or fish.

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 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 Brown and Wild Rice
1 15-ounce can of black beans, reduced sodium, drained and rinsed
1 11-ounce can of shoepeg 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, diced
1 teaspoon of  Kosher salt
1/2 teaspoon of fresh ground black pepper
2 tablespoons of fresh Cantina-style salsa (14-ounce container available in most produce departments)
2 tablespoons of chopped cilantro leaves

Directions:
Start by cooking the Minute Brown and Wild Rice. Pull or cut the film to remove from cup. Place the cup in the microwave and heat on high for 1 1/2 minutes (cooking time for 2 cups). Important: remove cups carefully from the microwave taking hold of cup from the side using an oven mitt or potholder.

Prep the vegetables, drain and rinse the black beans and shoepeg corn, and chop the cilantro.

In a sauté pan over medium heat, add the olive oil, diced onions, and green peppers. Sprinkle with the Kosher salt and fresh ground black pepper, stir through. Once they’ve started softening, about 3 to 5 minutes, add the cooked ready-to-serve Brown and Wild rice and stir. Next, add the drained and rinsed, shoepeg corn and black beans. Continue stirring and let the black beans and shoepeg corn warm through 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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Homemade Chili

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There are times when I crave a bowl of my Homemade Chili. Chili that’s smokey, spicy, and with real depth of flavor. In this recipe, I bring out all the stops. To add texture and sweetness, I like adding shoe peg corn. Shoepeg corn is small sweet white corn kernels, and I believe, is an ingredient that’s underutilized. I’m also a believer in adding a moderate amount of black beans to chili.

Everyone who loves chili knows, the longer it simmers the thicker and better it gets. The making of chili takes a lot of love. If you can dedicate 30 minutes of prep time and a little over an hour of cooking time, I promise you will really love this chili.

Ancho chilies are dried smoked Poblano peppers. They’re a mild pepper with a smokey flavor that’s perfect for chili.

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Piquillo Peppers (1)

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The next day I like to do something a little different. You know how chili’s always better the second day well, that’s when I grab a warm corn tortilla and make a taco. A little Homemade Chili, Pico de Gallo, Chunky-Style Guacamole, and Queso Fresco. YUMMY!

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Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Yields: 6 servings
Equipment: 6-quart Dutch oven with a lid, 10-cup food processor, 3-quart saucepan, 2 small mixing bowls

Ingredients:
4 tablespoons vegetable oil
2 pounds of lean ground sirloin
6 ancho chiles, reconstituted and puréed (yields 1/2 cup of ancho purée)
3 tablespoons of Mexican chocolate (optional)
1 7-ounce jar of Piquillo peppers, puréed
3 tablespoons of chili powder
3 packed tablespoons of light brown sugar
2 tablespoons of ground cumin
2 tablespoons of sweet paprika
2 tablespoons of smokey paprika
2 tablespoons of dried oregano
1 tablespoon garlic powder
2 tablespoons Kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons of tomato paste
2 chipotle peppers, packed in adobo, seeded and minced
1 jalapeno, seeded and minced
2 cloves of minced garlic
2 diced red bell peppers
1 diced green bell pepper
1/4 cup of sliced green onions ( reserving the green tops for garnish)
1 large diced onion
2 28-ounce cans of whole San Marzano tomatoes
1 10-1/2 ounce can of beef consomme
2 cups of beef broth, low sodium
1 15-ounce can of dark red kidney beans, drained and rinsed
1 15-ounce can of black beans, drained and rinsed
1 15-ounce package of frozen shoepeg corn, thawed

Toppings:
cilantro
shredded cheddar cheese
lime wedges
guacamole
diced red onion
sliced tops of green onions
tortilla chips

Directions:
Start by reconstituting the dried ancho chilies. Fill a 3-quart saucepan with 2 1/2 cups of water and bring to a boil over high heat. Remove the pan from the heat. Add the peppers to the hot water and allow them to soften/reconstitute for 30 minutes.
As shown above, while the dried ancho chilies are reconstituted on the stove, you want to move on to the prep work for the chili.

In the meantime dice the green onions (reserving the green tops for garnish), a Spanish onion, red and green bell peppers, mince the garlic, and seed and mince a jalapeno pepper. Alongside those ingredients, I’ve seeded and chopped a couple of Chipotle peppers. Another ingredient is, I’ve puréed Piquillo peppers and puréed using a food processor then transfer the Piquillo puré to a bowl. I’ve drained and rinsed the black and kidney beans. Thawed the shoepeg white corn.

Next, remove the stems and seeds before adding them to the food processor. Add 1/2 cup (if needed add a 1 tablespoon at a time until desired consistency) of the cooking liquid to the processor. Pulse until peppers are puréed. After the ancho chilies have been processed, transfer to a bowl and set aside. then you want to get all your liquids together for the chili, beef broth, beef consomme, and the San Marzano whole tomatoes.

Next, is to get together all the spices for the chili. First, and this is totally optional, is the chocolate. I’m using what’s known as Mexican chocolate. It’s used as a spice and gives a real depth of flavor to the chili. Then there are the standard chili spices, chili powder, ground cumin, sweet and smokey paprika, garlic powder, dried oregano, light brown sugar, Kosher salt,  and black pepper. I like to arrange all the spices on a large plate as seen above.

Using a heavy Dutch oven pot over medium heat, start with vegetable oil in the bottom of the pot. To bloom all the spices, add them right in with the vegetable oil. Stirring and mixing all the spices, including the brown sugar. Once the spices release their aroma, add the lean ground sirloin to the pot. Once the meat is combined with the spices, add the Chipotle pepper purée, again, stir to combine. Continue cooking, stirring frequently, the meat for another 10 minutes or until the meat is brown and cooked through.

Next, add all the diced veggies along with the minced garlic and jalapeno. To that, the tomato paste. Continue stirring all of these ingredients together, making sure the meat and veggies are well combined.

Now for the liquids. Start with the canned whole tomatoes. Once they’re in the pot, using a wooden spoon, start breaking them up. Add the beef consomme and beef broth, again, giving everything a big stir to combine. Still, on medium heat, allow everything to come up to a bubble. Reduce the heat to medium-low, stirring occasionally, simmer for 50 minutes. Once the chili has been simmering for 50 minutes, add the black beans, kidney beans, and shoepeg corn, simmer for another 10 minutes.

Finally, the usual suspects, shredded cheddar, diced red onions, cilantro, lime wedges, and of course some Chunky-Style Guacamole! There you have it my Homemade Chili.

Mexican-Style Corn On The Cob

Chunky-Style Guacamole

Pico De Gallo

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