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Jul 12, 2017 02:12PM
Jul 12, 2017 02:18PM
Southwestern Fried Rice and Beans
This was inspired by a Healthy Choice brand product that was way too spicy for me; contained added sugar; and was rather expensive.
3 oz. extra virgin olive oil
1/4 teaspoon Ancho Chile powder (If you want this dish to be spicy, use more.)
1/2 teaspoon Chili powder (If you want this dish to be spicy, use more.)
2 tablespoons minced garlic
3 1/2 cups dry brown rice
2 lbs. dry black beans
2 green bell peppers, chopped
4 red bell peppers, chopped
5 carrots, finely diced
5 onions, chopped
12-oz. bag of frozen corn kernels, thawed and drained
Cook the brown rice with a little less water than recommended, to make it on the firm side. Chill it.
Cook the black beans until they are just soft enough to eat, but firm enough to keep their forms. [Tip: Cooking (without stirring) the beans in a pasta insert, by which they can be lifted from the water, will help the beans keep their shapes.] Drain and chill them.
In a very large deep frying pan, cook the spices and garlic in the olive oil, then add and cook the onions, then add the other vegetables and cook them until they are done and much reduced with no more vegetable fluid (other than oil) showing on the floor of the pan. Crumble and mix in the chilled cooked brown rice, tumbling it until it is fairly well colored by the seasoned oil, mixed with the vegetables, and heated throughout. Pour out the frying pan contents to spread loosely on shallow/flat baking pans to cool. Use a utensil to tumble the mixture often to help it cool. When it has cooled, put all unto a large mixing bowl and tumble into it the chilled cooked black beans.
Pack portions into food storage grade polypropylene (type 5 plastic) freezer containers for freezing. Do not tamp down the rice mixture in the containers – instead, drop the food in, then rap the container bottoms to settle the rice mixture into them.
After thawing, the portions can be microwaved in ordinary microwave-suitable dishes.
Serve with cilantro and unsweetened salsa verde (tomatillo sauce) without soybean oil.
I cannot guess how long it would take others to prepare this. I need frequent naps, and I have other serious physical limitations. It took me three determined days to get this recipe done.
2/12/2016, ILC, Right, 2cm, Stage IIA, Grade 1, 0/13 nodes, ER+/PR+, HER2-
2/19/2016 Lymph node removal: Right, Sentinel, Underarm/Axillary; Mastectomy: Right; Prophylactic mastectomy: Left
4/1/2016 Femara (letrozole)
4/25/2016 Prophylactic ovary removal