Recipes
Colourful baked rice and beans - Batel's Kitchen
Mexican Rice
https://www.facebook.com/batelskitchen/videos/3430515337077501/?__cft__[0]=AZWpocaZOF0qSOjUsa6xNLXoCD4ZlVXTGSamsPFZCt5bBOLklTONSNi50_Hi62B9hRjJ58JLtKFW9EUeEpUQh8B9WLzLo0JzLsP-zcflgszGuYifwMdnw82Z8ZjrSGvwaGn2VYxIUchcOpSwoACUuKlmn1zf9qvs_VHXeO0AchToxQ&__tn__=R]-R
2 cups brown rice, rinsed well
1 can black beans
1 can diced tomatoeS
1.5 tbsp salt
1 tsp black Pepper
1 tbsp dry oregano
1 tbsp cumin powder
3 tbsp olive oil
4 cups boiling water
1 Red bell pepper, julienned
2 onions, cut into half moons
1/2 cup Cilantro, chopped
1 Avocado, cliced
1 Jalapeños, sliced (optional)
Instructions:
Preheat your oven to 420 F.
Boil 4 cups of water
1). Place in an oven safe dish:
Rice, corn, black beans, diced tomatoes, salt and pepper, oregano, cumin, olive oil, mix and add boiling water.
2). Add sliced onions and pepper, season some more with salt and pepper and oregano, drizzle olive oil, place parchment pepper and on top of it strong foil. Close very well, and place on a baking sheet.
3). Bake for 1 hour and 15 minutes. Then remove cover, and continue baking until the top is golden brown.
4) Garnish with avocado, cilantro, and Jalapeños