Cuban Beans & Rice

I must be craving a summer vacation to CanCun because I feel like all I have been making lately is Mexican Dishes. It all started with the super easy recipe for Cilantro Chicken & I haven't been able to stop since. I made Steak Fajitas, Ultimate Quesadillas, & Tacos. With all of the Mexican Dishes lately I was in dire need of a new side dish to compliment each of these dishes. Although I love traditional Spanish Rice or Refried Beans, I was ecstatic to find this recipe for Cuban Black Beans & Rice. It was the perfect solution to my dinner doldrums. This recipe was so good I could even eat it as a healthy, meatless dinner! With the rice & beans, it creates a complete protein that fills you up and leaves you feeling satisfied and happy to be so healthy! Add some sour cream & shredded cheese and you have a side dish your whole family will love. The other great benefit to this recipe is it uses items from your food storage--a great way to learn to use those whole grains & legumes. Enjoy!

Cuban Black Beans & Rice
2 c. cooked white or brown rice
2 cans black beans, drained
1-2 jalapeno peppers, diced small (if you don't like it too spicy, use one or you can use 1 can of diced green chiles for less heat)
1/2 white onion, diced small
1 t. salt
1 c. chicken broth
2 garlic cloves, minced
2 t. cumin
Juice of 1-2 limes
Sour cream, garnish
Shredded monterey jack cheese, garnish
Sliced green onions, garnish
Dice the jalapeno peppers and onion and place in a saute pan with a little olive oil or butter. Saute until onions are translucent and soft. Add the minced garlic and the chicken broth. Add the cooked rice (leftover rice works great!) and seasonings. Stir to combine the rice with the seasonings. Drain the black beans and add to the rice. Continue simmering the rice and beans until they are heated through. Season with more salt & pepper. Garnish beans & rice with sour cream, shredded cheese and fresh green onions.