Monday, February 14, 2011

Mexican Beans & Rice

This dish was inspired by the Huevos Rancheros at Milk & Honey Cafe

Milk & Honey is one of my favorite brunch places, and has been since I moved to Chicago. I actually lived above Milk & Honey for a year with my friend Kate. While it was very convenient to live above the cafe, it was also verrrry dangerous - I spent much of my weekend mornings and money there. 

The Huevos Rancheros, which they serve casserole style, is one of their most popular menu items. While Huevos Rancheros typically contains fried eggs, the casserole style contains scrambled eggs in single serving dishes. I came up with this recipe as a way to have a healthy dish similar to Huevos Rancheros for dinner, minus the eggs.

I did include 1/2 pound of chorizo in this recipe, but each serving contains such a small amount that it doesn't take this dish from guilt free to guilty.

Mexican Style Rice & Beans
Serves 4
  • 1 cup cooked brown rice
  • 1 large red onion, chopped
  • 1 large tomato, chopped
  • 3 cloves of garlic, minced
  • 1/2 pound chorizo
  • 1 15oz can of black beans
  • 1 15oz can of fat free refried beans
  • 2 jalapenos, seeded and chopped
  • 2 tbsp fresh cilantro, chopped
  • A few dashes of hot sauce
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • cheddar cheese, light sour cream, and chopped scallion for garnish
1. Cook brown rice according to directions and set aside
2. Begin sauteing onions in a bit of olive oil over medium high heat.
3. Once onions are translucent, add chorizo. Cook for 5 minutes
4. Add tomato, jalapeno, garlic, beans, hot sauce, cumin, chili powder, and salt. Cook for 8 more minutes

5. Add in cilantro
6. In an individual casserole dish place 1/4 of the brown rice
7. Top rice with bean mixture

8. Garnish with cheddar cheese, sour cream, and scallion


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