Tomato Blackbean Rice



I made it today and it's simple and good. Thought it was a good Pre-Hurricane Sandy meal to make with leftovers for tomorrow. This is the first time I've made this and I think it's a nice beans/rice variation. It could become a staple dish.

INGREDIENTS

Basmati rice - 4 - 6 cooked cups
Black Beans - one can
Tomatos - Fresh or one tinned can
Tomato Paste - if you have it around, otherwise don't worry about it. Just makes rice redder/richer.
Onion - half of one is fine
Garlic - one big clove is enough
Spices - Mexican blends or none
Corriander - fresh cut to garnish
Olive Oil
Salt to taste

Corriander Chutney

Fresh corriander
Ginger-garlic paste
Lime juice
Red dried chilis 2
Water - not too much. Just enough to get it to puree
Salt

METHOD:

Saute garlic and onions in oil. Add salt. Cook a bit. Then add in the black beans which you have drained and rinsed. Cook some more at high heat. Add tomatoes. Cook into a sauce. Add cooked rice. Mix it all up nicely. Let it sit for a bit.

Serve with the corriander chutney and / or grated cheddar.


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