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)
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.