Suzy from Kitchen Bouquet started the "Great Cooking Magazine Challenge!" a while back. Every once in a while, I'd have a huge pile of cooking magazines to go through and I thought Suzy had a great idea to try to make a new recipe every once in a while!
Well, there's another huge pile of magazines on my night table! The February issues are in, and I made a small dent in the pile this weekend. So I thought I'd try one from the new issue of Martha Stewart Living! Black Beans and Brown Rice. With Avocado and Red Onion! It was a big hit! The rice was a little crunchy. I have issues cooking rice, maybe my kids by now think rice is supposed to be crunchy? Nah! I should have cooked it a little longer, but hey, the Jets were winning, I wasn't concentrating. The kids didn't mind the crunch! They loved the whole dinner! It was served with chicken marinated in Lime-Chipotle Sauce. That sauce is addictive, and really great with Tortilla chips!
It was pouring so Mr. Griller was not leaving the Jets game or his cozy recliner to stand in the heavy rain to grill chicken cutlets! He's not a very enthusiastic tailgater, especially when it's pouring. and we weren't actually tailgating! So I baked the cutlets. Thin-sliced from Perdue, beats pounding them myself. I am all for the easy way out! Took no time, and they came out really moist! Best yet! They marinated a few hours in the frig with the Lime-Chipotle Sauce, I made a double batch so we'd have some to drizzle on top of the chicken and some to have with the tortilla chips. Have I mentioned enough how addicting this sauce is? It really is.
I tend to keep things in the freezer so I have them on hand when I need them and poor Mr. Griller doesn't have to run out to the store for me at the last minute. Lemons, limes, and fresh chili peppers. All freeze really well whole. Zest the lemon and limes frozen, but if you need the juice, nuke them for a bit. I use a microplane to grate the frozen jalapeno's, seeds and all, gives the recipe nice heat! No thawing necessary!
Served the Black Beans and Brown Rice on the side with tomatoes, avocado, red onions and a squeeze of lime.
Black Beans and Brown Rice
Source: Martha Stewart Living, February 2010
FOR THE BEANS
8 cups water, plus more if needed (I used about 1 cup of water because I used canned beans)
1 bag (1 pound) dried black beans, picked over, rinsed, and drained (I used 2 cans, rinsed and drained)
1 jalapeno chile, halved and seeded
2 medium onions, quartered (I used only one)
5 garlic cloves, smashed (I used 3 cloves)
2 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
** I also added a little more than a tablespoon of cumin
FOR THE RICE
1/4 cup extra-virgin olive oil
1 medium onion, finely chopped
1 garlic clove, minced
Coarse salt and freshly ground pepper
2 cups long-grain brown rice
3 1/2 cups water
Make the beans: Bring water, beans, jalapeno, onions, garlic, vinegar, 1 tablespoon salt, and 1 teaspoon pepper to a simmer in a medium pot. Cook, stirring occasionally, until the beans are tender, about 1 1/2 hours. (Add more water, 1/4 cup at a time, if needed.) Season with salt and pepper.
Meanwhile, make the rice: Heat oil in a medium saucepan over medium-high heat. Cook onion and garlic, until onion is soft, about 5 minutes. Add 2 teaspoons salt, 1/4 teaspoon pepper, and the rice. Cook until rice is slightly toasted, about 3 minutes. Add water, and bring to a simmer. Reduce heat to low, and gently simmer, covered, until rice absorbs water, 25 to 30 minutes. Remove from heat; let stand, covered, for 10 minutes. Fluff rice with a fork, and season with salt and pepper. Serve topped with beans.
SERVING IDEA Serve beans and rice with fresh cilantro, diced red onion, chopped tomato, cubed avocado, sour cream, shredded cheese, and hot sauce.
My notes: I used 2 cans of beans, rinsed and drained, and added a little over a cup of water. Also added a little over a tablespoon of cumin. Mixed it all up and let it simmer about 30 minutes to develop the flavors!
For the recipe for the Lime-Chipotle Sauce click here!