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Easy midweek supper

Easy midweek supper

Getting inspiration from cuisines from across the world is fabulous. It means that you can end up with a super tasty midweek supper like rice and beans. In Costa Rica, gallo pinto is a staple dish. But since I have never been there or tasted it, this is my interpretation. I love how colourful it is and also that you can whip it up pretty quickly. Just make sure you have some cooked rice to hand and you can have this yummy supper on your plate in 10 minutes or so. And whilst eating it you can dream of faraway places and sunshine – perfect in Welsh wintertime. Or anywhere in the world.

Midweek rice & beans

This easy midweek meal took inspiration from the Costa Rican staple gallo pinto.  It will brighten up your weekday supper and you can use leftover rice for this.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Keyword: easy, fibre
Servings: 4 people

Ingredients

  • 1 tin black beans drained & rinsed
  • 1 stalk celery chopped
  • 2 cloves garlic minced
  • 2 peppers cut into chunks
  • 2 large tomatoes cubed
  • 300 g cooked brown rice
  • 1 tbsp dried ground cumin
  • 1 handful fresh coriander
  • 1 tbsp vegetable oil
  • salt to taste
  • 1 tbsp lemon or lime juice
  • a little water

Instructions

  • Heat the oil in a large pan.  Cook the onion, celery and peppers for 5 minutes on a medium heat until softening.  Add the garlic and cook for a further 1-2 minutes.
  • Now add the cumin, cooked rice and drained black beans and stir to combine.
  • Add a little water if the rice sticks to the bottom of the pan and heat everything through.
  • Finally, add the tomatoes and cook for a further 2 minutes before finishing the dish with a handful of chopped coriander and a squeeze of lemon or lime juice.

Notes

Serve on its own or topped with avocado or guacamole.
You can add this as a filling to tortilla breads and top with salsa.
For extra speed, use a pouch of microwave brown rice for a supper in extra quick time.

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