South of the border snack
When Steve and I retire to a sailboat to sail around the world, I will have plenty of great food to eat, even if we are a month from anywhere.
While he is checking into all the different kinds of meat that is available in cans (even when I ate meat, I don't think meat in a can was an option), I am collecting recipes that rely heavily on beans and rice.
Easy to make, hard to mess up and heavy on flavor.
This is something that I will be able to make in the middle of the Pacific Ocean as easily as I can make it here in my kitchen. The flavors blend well and taste fresh and exciting in no time.
You can't go wrong with this one. Eat this just like this or put it on a tortilla and bake it with a sprinkling of cheese - inside or atop the wrapping.
It's so simple, you can't go wrong.
Baja Beans and Rice
6 cups cooked brown rice or wild rice1 can of black beans, rinsed and drained
1 can of corn, drained
4 medium tomatoes, diced
1/2 cup of red onion, chopped
1/2 cup of cilantro, chopped
1 jalapeno pepper, seeded and diced
2 tablespoons of lime juice
1 tablespoon of oil (olive oil is best, but whatever you have on hand)
Salt and pepper to taste
Hot sauce, to taste
- Cook the rice.
- Mix everything else in a bowl.
- When the rice is cooked, mix it with the rest of the ingredients.
Vegan.
