Friday, November 30, 2012

Mexican Pumpkin Rice

I also made this in the middle of the night this week as I was making the brownies. Brittany suggested we make something Mexican this week, so I just created something simple.

3 cups cooked brown rice
1 cup pumpkin puree
2 cups sliced red, yellow, and green bell peppers (I used Trader Joe's frozen mix)
1 can black beans - keep the liquid!
1 medium onion, diced
1 tablespoon cumin
chopped fresh cilantro


1. Saute the onion in some olive oil with cumin until transluscent.
2. Add the rice and saute for a couple minutes.
3. Add the pumpkin puree and black beans until warmed through.
4. Add the can of black beans with the liquid for extra flavor and the chopped cilantro.

Serve with grated cheddar cheese!

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