Last night I wanted to make my Fast Santa Fe Rice & Beans but I didn't have a can of tomatillos, and I didn't feel like chopping an onion, but I did have a jar of mild salsa in the pantry. I knew from my experience with this quinoa soup recipe that salsa is simply tomatoes, onions, garlic, peppers, and herbs already chopped up for you. Score!
Even Faster Santa Fe Rice & Beans
(Based on this and this)
3 cups cooked brown rice, reheated
1 bell pepper, red, orange, or yellow, diced (Opt., but I had it on hand)
3/4 cup frozen corn kernels
1-2 teaspoons chili powder
2-3 teaspoons ground cumin
1 - 16 oz jar salsa (I use Pace Mild because it's what we like. Shut up.)
1 - 15 oz can black beans, drained and rinsed
1-2 teaspoons lime juice (opt.)
Heat a dry skillet on medium high heat until fairly hot (no oil), then toss in the corn and bell peppers. Toast them, stirring and shaking the pan, until you start to see scorched bits.
Reduce the heat to medium and add the dry spices, stirring to coat. Then add the jar of salsa and the beans. Bring to simmer, reduce heat, and let simmer for a few minutes. Add a little water as needed.
Add the preheated rice, stirring to combine, and heat through. Again, add water as needed, just enough it keep the rice from drying out. Taste, add salt and lime juice as needed.
Serve with some grated cheese and diced avocado if you have it.
Have I told you my favorite way to reheat rice? Stop me if you've heard this one: Place rice in a microwave-safe dish. Add a splash (no more than a tablespoon or so) of water per cup of rice. Cover (but not so tight that the lid will pop off) and nuke on high in two minute increments until the rice is nice and steamy throughout.
I wonder how many nights a week I can get away with making this dish?