Want a quick and easy meal
bursting with flavor?
Here 'tis.
Rosie's rice and bean NON-enchilada.
Ange from Wisconsin,
I promise I'll do real enchiladas
for you and eventually the lasagna too.
Patience.
I'm having too much fun doing
NON-enchildas.
After cooking the black beans for about 40 minutes,
until just tender,
I rinsed them off and added them to my
cooked white rice.
The brand I used was Verde Valle Arroz Morelos
and it says right on the bag that it's
Mexico's #1 Brand of Rice.
More salsa, creme fraiche,
and some cilantro.
And if you're one of those cilantro-haters,
parsley works in a pinch.
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