very colorful black beans and rice! with recipe!!

I present here one of my other Supermarket Vegan favorites, Cuban-style fried rice with black beans and pineapple. You can find the original recipe on this blog. Having made it several times, I tend to modify it. It is a recipe with a lot of room for my culinarily unexciting improvisation. It is not a terribly time-consuming recipe, despite the long ingredient list.

very colorful black beans and rice
1 tablespoon coconut oil (or olive)
1 onion
2 cups rice (exact amount isn’t really important; I usually cook 1 cup raw rice)
2 medium-sized bell peppers (red, orange, yellow)
1 thing of sliced mushrooms
2 cloves garlic, minced
1 can pineapple (with or without juice – usually I end up drinking some of it before it makes it to the pan)
1 can black beans (15 oz)
1/2 teaspoon salt
1 jalapeno, chopped
a handful of chopped cilantro
1 tablespoon lime juice (I forget it sometimes)

So, cook the food in a large frying pan in approximately the following order: Heat up the oil, fry the onions and garlic for 3 minutes first, and then add the rest of the ingredients in whatever order seems best. Add the peppers towards the end so they stay colorful. Add the cilantro last, after everything is cooked.

colorful
food 10-22-2011 6-30-53 PM

yummy
food 10-22-2011 6-31-09 PM

floofy
sprock 10-23-2011 2-30-06 PM

Advertisements
This entry was posted in food, you-sheng "sprocket" and tagged , , , , , . Bookmark the permalink.

15 Responses to very colorful black beans and rice! with recipe!!

  1. nadbugs says:

    A black bean on the chin! Verrah nice.

  2. AuntieBellum says:

    Looks awesome! I’d leave out the pineapple, though. (Can’t stand the stuff.) Maybe some bamboo shoots or water chestnuts instead.

  3. robpixaday says:

    Prettiest food ever!

    Sprocket looks content. Dreaming of leftovers?

  4. Lauri says:

    Sounds simply delicious!
    And LOL at that “black bean chin”! πŸ™‚

  5. My son’s housemate made this one night, replacing the pineapple (college students can’t afford it!) with tomatoes. I confess I cleaned up the leftovers, it was so good. Tried it at home, but the flavor isn’t quite the same. I wonder if he added a seasoning like cumin to the beans. But you’re right, you can switch the ingredients quite easily in this recipe. I also used a can of pinto beans when I ran out of black beans. But no floof, alas.

  6. Mr. Guilt says:

    Just to confirm: you steam the rice first, yes?

Miao & Purr!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s