Sunday, December 11, 2011

Mexican Rice

4 cups cooked brown rice
1 bunch green onions, chopped fine
1/3 cup pitted black olives, chopped
green chili peppers, chopped (confession: I used 2 canned)
2 tomatoes, sliced
1 can black beans, rinsed

Tomato puree:
2-3 red tomatoes, chopped
1/2 cup water
salt and pepper to taste
1 Tbsp chili powder
1 tsp cumin
1 tsp smoked paprika (optional)
1/2 tsp cilantro

1. Preheat oven to 350. Make tomato puree by adding all ingredients and pureeing in blender.
2. Combine all ingredients into large pan. Mix well, and bake for approximately 30 min.

Caveat: a great side dish for any mexican meal! For non-vegans or those with no allergy to dairy, Monterey Jack cheese would be the appropriate choice as a topping!

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