I'm no Mexican mama, but I am quite proud of my version of this classic dish. And if you have leftover rice around it can be made in just 15 minutes!
Rice and beans is a standby of mine and can be prepared using common ingredients I keep in the house (e.g. canned beans, onions, cumin). My version uses brown rice, but everything else is about the same. I love to enjoy this with avocado, cilantro and lime. Gives it a great color and real authentic taste.
And if you're going out tonight, I suggest eating it before hitting the streets. The protein from this dish will help you stand up to the inevitable sugar crash that often follows this festive holiday.
1/2 red onion, diced
1/2 green pepper, diced
1 can (15 oz) pinto beans, drained
1 cup leftover brown rice
2 tbsp tomato paste
1/2 tsp cumin
1/4 tsp chili pepper
wedge of lime
sea salt to taste
Saute onion in large skillet for a couple minutes until golden brown. Add green pepper for a couple minutes more. Then add pinto beans, tomato paste, cumin, and chili pepper. Cook for another five minutes, as flavors meld. Then fold in leftover rice for another 3-5 minutes until done. Add salt and adjust spices as necessary. Garnish with chopped cilantro and juice of lime. Serve with sliced avocado (optional).