Black Beans and Rice with Recaito
This is the epitome of college budget dishes. It’s yummy, cheap, easy, and it even has complete protein. (Your mom will be so proud.) Recaito is a cilantro-flavored Mexican sauce that can be found in the Mexican food aisle in most grocery stores. You could also make your own by chopping up fresh cilantro, green pepper, onion, and garlic, but at $1.25 for enough to make this six times, I go for the jar.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place the water in a saucepan and bring to a boil. Add the rice, cover, and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all of the water is absorbed.
Step 2
Meanwhile, place the olive oil in a saucepan over medium heat and add the recaito. Cook for 2 minutes, or until bubbly. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well. Cook for 15 minutes, or until most of the liquid is absorbed, and serve hot over the rice.
Food for Thought
Step 3
Served separately, beans and rice lack the components necessary to make a complete protein. But, when combined their protein value is equal to fish, poultry, or red meat. Dried beans are also rich in iron and their high fiber content can help reduce blood cholesterol.
