Rice & Beans
I was cooking and preparing food to freeze for my daughter and her family.  One of our favorite things to eat is beans and rice  There are so many variations to this.  So, for dinner I wanted good old fashioned flavors and this is what we had for dinner.  Easy, delicious, very very healthy and quick.
In my  next post I’ll give you the recipes for the beans and rice.  I wanted to show you how to plate and make it delicious looking.  First I layered my plate with rice, beans, salad, salsa and just a tiny bit of Mexican Crema (a sour cream mixture) or you can use fat-free sour cream.  In place of meat or chicken I had 1/2 of an avocado.  You can chop it up and add on top.  The avocado has the same calories as a portion of beef.  I also added homemade corn tortillas, which by the way, are what really makes the meal so fantastic.  With the combination of rice and beans you get a complete protein.  Of course you don’t have to add the avocado, but they are so abundant right now and inexpensive, why not?
You will also notice my freezing techniques for the rice and beans on my next post.
So these are the recipes you need:
Homemade or store bought salsa (my easy recipe is best)
Golden Rice with Mexican Flavor
Fresh Pinto Beans
Salad with Lime Infused Oil and red wine vinegar
Homemade Corn Tortillas
The Pico de Gallo Salsa is in a previous post.  
For the Salad you need romaine lettuce, chopped
Tomatoes chopped
onion, sliced
Either a lime infused oil or add lime to your oil, red wine vinegar, salt and pepper
Salsa (I mix in the salad) to taste
Mix all the ingredients and set aside
Make the salad dressing by whisking the oil and red wine vinegar (one to one).  This means 2 tablespoons of oil to 2 tablespoons of vinegar or the amount you want to make.  For two people you can get by with 1 tablespoon of each because you will be adding the salsa for added flavor.  
Rice & Beans
Saturday, February 3, 2007