Recipes

BLACK BEAN, CILANTRO, and SWEET PEA RICE
(Frijol Negro, Cilantro y Arroz con Guisantes)

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BLACK BEAN, CILANTRO, and SWEET PEA RICE
3 1/2 Cups cooked long grain rice, chilled (left-overs work fine)
2 Cups frozen Peas
2 Can 15-ounce black beans, drained and rinsed
1 Cup Chopped Red Onion
2 medium jalapeno pepper, stemmed, seeded and finely minced *
1/2 teaspoon salt
1/4 teaspoon coarse ground black pepper (optional)

4 Tablespoons Olive Oil
2 Tablespoon White Wine Vinegar
2 Tablespoon Key Lime juice
2 Tablespoon minced Garlic
3 Tablespoons finely snipped Cilantro
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

In a large Bowl, combine cooked rice, frozen peas, black beans, red onion, chili pepper, the 1/2 teaspoon salt and the 1/4 teaspoon black pepper. Mix Well.

For the vinaigrette, pour olive oil into blender. With blender running, add vinegar and Key Lime juice. Add garlic; continue blending until smooth, scraping sides as necessary. Pour mixture into small bowl; stir in the snipped cilantro, the 1/2 teaspoon salt, and the 1/4 teaspoon black pepper.

Pour the vinaigrette over the rice mixture, toss to combine. Cover and chill for up to 24 hours. If desired, garnish with additional cilantro sprigs.

This recipe makes 8 to 10 servings.

* Occasionally, if I'm serving this to someone who does not care for spicy foods, I will include the Jalapeno in the blender in the sauce instead of just minced to avoid them getting too large a piece, also, once the seeds are removed, the top 1/4 to 1/2 inch of the pepper is the hottest and could be trimmed to "cool" the dish.



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