My Take on Red Beans and Rice

Beans and Rice

The Southern Classic "Red Beans and Rice" is my inspiration for tonight's meal. Its a common combo cooked throughout the US and Latin America Countries. Low cost, easy and delicious. My recipe was using fresh ground chili cooked in the rice, slow simmered pinto beans and a chunky corn and avocado salsa. Perfect on a Monday night with lots of leftovers for a few days.

Summer Chunky Salsa

Ingredients:
1 ear White Corn, grilled/cut from cob
1 handful Cherry Tomatoes, halved
1 Avocado, diced
a big pinch of Cilantro, chopped
1 Tablespoon White Onion, Fine diced
1 Poblano pepper, Roasted, Cleaned, Diced
Juice of 1 Lime
Salt/Pepper

Method:
1. Mix well, season to taste.

Y= 4-6 servings

Rice, Not Just a Side Dish

Aromatic Vegetables

To give good flavor start with diced vegetables like onions, celery, carrot, peppers and fennel bulb.

Saute Vegetables with Rice

Saute the vegetable mixture with rice in olive oil or butter till glossy.

Adding Seasoned Stock

Add seasoned meat or vegetable stock, normally 2 parts liquid to 1 part rice. Cover and simmer till cooked, fluff with a fork and serve.

Intensely Flavorful Fluffy Rice

Its Tomato Season!!

Cherry Tomatoes on the Bush

Just picked and ready to Cook

Nothing like freshly picked tomatoes made into a simple sauce with pasta. its now mid Summer and tomatoes are becoming abundant in area farmers markets now. Go get and eat them because you will surely miss them this winter.

A Sauce of Garlic, Olive Oil and Fresh Tomatoes