Side Dish or Main Course?

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If Jesse were home he would probably really enjoy this meal, but he wouldn’t really call it a meal. You see, in most cases, Jesse doesn’t consider it a main course if it doesn’t contain meat. It doesn’t matter if it is beef, chicken, pork or even a fish, it just needs to have some sort of meat. I know he would love this as a side dish to maybe grilled chicken or a steak, but I kind of like this as a main course because it is a complete protein without having the meat in it. I won’t become a vegetarian anytime in the near future, but every once in a while it’s nice to have a meatless option that is still filling. Especially with the price of meat in California.

I made this the first night Jesse was in China because I didn’t have any meat except some frozen chicken breast and I was a little chickened out at the time. It was so good that I thought about it over the weekend and by Monday night I had a full blown craving. By Tuesday I didn’t have a choice, I had to make it again. So call it a side dish or a main course, either way, it’s delicious.


Black Beans and Rice

2 tbsp vegetable oil
1/3 cup thinly sliced yellow or red onion
1/2 cup bell pepper cut into strips, * (red, yellow, green or all 3)
1 clove of garlic, crushed or finely diced
1/2 tsp kosher salt
1 can (14.5 ounces) black beans, drained
1/2 can petite diced tomatoes, drained (or 1 small tomato, diced)
1/2 tsp paprika
1/4 tsp cayenne pepper
dash of smoked paprika
3/4 cup chicken broth **
1 tbsp dry parsley or cilantro for topping
black pepper to taste
2 cups cooked jasmine or basmati rice

Heat vegetable oil in a large skillet. With the heat on medium, add the onion, bell peppers, and garlic and cook for 1 minute. Add the kosher salt and continue to cook for 5 minutes, stirring often. Next, add the black beans, tomato, and seasonings. Reduce heat to low and stir in the chicken broth and let simmer for 5-10 minutes or until the beans are heated through. Serve immediately over rice.

* Obviously fresh bell peppers are always the best, but they can be pricey and sometimes go bad before being used. I started buying a frozen pack of precut tricolor bell peppers (kind of like this). They are perfect for quick weeknight meals. And it’s nice to have the trio of peppers without wasting half of each color pepper for smaller meals.

** I only used a half of a cup of chicken broth tonight and it was just a touch dry.

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