My husband has often talked about a side dish of rice and beans that he had growing up in Bolivia. Of course he had no idea what was in it so I’ve never had much to go on. I’ve tried many recipes in an effort to recreate the dish but none of them were quite right.
Last week we were out of groceries, it was killer hot and I didn’t feel like running to the grocery store with both kids in tow. So, while the kids played outside I soaked up the sun and thought about what kind of meal I could make out of our pantry staples. It’s a tough job but somebody’s gotta do it. ;P
This was the recipe I came up with based on what we had on hand and what sounded good to me at the time. And you know what? I nailed it. I’m sure It’s not exactly the same as the original but my husband loved it and said it tasted just like he imagined. And now I know why he talked about it so much; it’s delicious in its simplicity. Forget all those involved recipes I tried before, simple is almost always best.
This is one of those recipes that tastes great served warm or at room temperature so it’s perfect for those lazy BBQ dinners. But, I also plan on serving it often alongside our favourite Mexican meals.
- 3.5 cups hot cooked rice
- 1 can black beans (1 cup)
- 1 cup shredded cheese
- 1 (4oz) can chopped green chilies
- 1 cup tomato sauce, warmed
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Stir all ingredients together until evenly mixed and cheese is melted.