SOUTHWEST BEANS and RICE with SANTA FE SPICE MIX

Guest post by Joyce

After a long icy winter here in Quebec better and brighter days are ahead and we slipped into March with hope and a SPRING in our step. So, let’s pick up our HEALTHY PACE with this complete protein easy-to-make meal using simple inexpensive ingredients and a blend of delicious spices. I have been making this meal for our family almost weekly since we lived in New Mexico years ago. 

Santa Fe Spice Mix:

Keep this on hand for all kinds of uses like  taco, chili , spanish rice and burrito seasoning 

6 T. chili powder

4 T. coriander

4 T. cumin

2 T. dried oregano

4 teaspoons onion powder

2 -3 teaspoons salt

The Rice: Make your favorite rice , preferably brown or wild rice.

The Beans: I use well washed dry pinto or romano beans and let them simmer in water or vegetable broth for half a day until they are soft , adding my SOUTHWEST SPICE MIX and olive oil for the last hour of simmering. Taste after 15 minutes and add more salt , pepper and/ or spice to your liking.

BUT to simplify things,  canned beans like kidney beans,  white beans, black beans, lentils or chickpeas also work fine though the taste will be somewhat different. Just drain off the water, add the spice mix and a little olive oil,  warm them and serve on top of the rice.

To Serve: On a large plate stack rice, whole or mashed beans , greens( pictured here are spinach and baby kale)  salsa and/or diced tomatoes and avocado. Sprinkle with a little cheese of your choice. 

Leftover beans, rice and cheese are great for burritos. Just place them in a tortilla for lunch the next day or freeze them for another time! 

Es muy bueno!!!

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