This weekend involved a couple awesome things. We were back in San Luis Obispo, hanging out with Mike’s family and this ADORABLE dog, Roo:
I used to say I hated small dogs but she is so cute and sweet that I might actually consider a small dog (if it could be a clone of her).
We also had a repeat of our wedding food, catered by the same family that fed our 100 guests 3.5 years ago:
Some people in our family thought we were nuts for having Middle Eastern food at our wedding, but then a lot of them said it was the best wedding food they’d ever had. I’m totally biased, but I agree with them.
AND to top it all off, I’m on Spring Break for the whole week! Plenty of time for running and cooking healthy food. Although I don’t need quick and easy meals this week, I do appreciate them when Mike and I are both working full time, and this recipe is perfect (if you have a rice cooker and slow cooker you can let the beans and rice cook while you’re out and just assemble them for dinner).
This is adapted from a recipe for Hoppin’ John, but I used pintos instead of black eyed peas, and cut the prep time WAY down. The flavor is awesome, and the leftovers are great for lunches.
(adapted from Vegan Soul Kitchen by Bryant Terry)
2 cups cooked pinto beans, drained (canned works too)
3 cups cooked brown rice
1 tbsp olive oil
1/3 cup finely chopped shallots
1/8 tsp onion powder
1/4 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp red pepper flakes
1/4 tsp dried thyme
1/4 tsp dried oregano
1 tsp salt
1 14.5 ounce can diced tomatoes, drained
choppped cilantro for garnish
Heat the oil in a dutch oven over medium heat and add the shallots. Cook, stirring, until very fragrant, about 3 minutes. Stir in the spices, salt and tomatoes and mix well. Add the rice and beans and cook until heated through. Adjust seasoning to taste.
Serve, garnished with a little chopped cilantro.