Tuesday, September 22, 2009


Well, after thinking about it for months and months, I have finally started this, my cooking blog. Why "Playing House"? I am by no means an expert, and I usually feel like I am just playing in the kitchen. A little of this a little of that, which can be challenging when it comes to sharing recipes because I rarely write things down, but I am trying. Also, if you are not already aware Dan and I are Jack Johnson fans. I especially like his song "Do You Remember," in which, he shares how his wife used to, and still does, describe their life together as "playing house." I plan to be playing for a long, long time. For my first entry it is only fitting that I share our version of rice & beans. It's a staple around the world, as well as in our home (we make it at least once a week).

Black Beans and Rice

1-2 Tbsp. Olive Oil
1-2 cloves garlic, crushed
1 cup long grain, white rice
2 (15 oz) cans black beans, well rinsed
1 (15 oz) can tomatoes and green chilies - we like Red Gold, hot

Prepare rice according to package directions. While rice is cooking, add oil and garlic to a skillet on medium heat. When the oil starts to bubble, add the tomatoes and green chilies (DO NOT drain) and black beans. Stir and simmer for about 15 minutes until the sauce begins to thicken. You can smash some of the beans with the back of a spoon to help it along. Serve beans over rice.
There you have it. Cheap and DELICIOUS!
...and a special thanks to my mother-in-law who got me hooked on this. :)
Please note that this site is still under construction and may change quite a bit in the next week.


highjumpinmegz said...

I love black beans and rice.

365mmm said...

Hmm, I already learned something! Never thought to smash some of the beans to thicken the sauce! Keep it comin', friend.