Cooking with Cherese

When Cherese helped me make fudge for last month's holiday food extravaganza, we had a lot of chatting time in the CE2 kitchen. I learned that the high school senior doesn't really know how to cook, so I thought I'd show her an easy recipe or two she can whip up at home.

One standard in our house is Spicy Black Beans and Rice from BHG.com. It's very quick, healthy, cheap and yummy! Perfect. We set the table and then sat down as a family and enjoyed the homemade lunch. She liked it! I bought the ingredients for a double batch for just a couple dollars at WinCo. And Cherese seemed impressed at how quick and easy it was.

She did most of the work, including showing ME how to make perfect rice. Thanks, Cherese, for making us a special lunch treat! Let's cook again soon :)

1/2 c chopped onion
4 cloves garlic, minced
2 T cooking oil
1 15-oz can of black beans, rinsed and drained
1 14.5-oz can of Mexican-style stewed tomatoes
1/2 c salsa
1/4 t salt
1/8 - 1/4 t cayenne pepper
2 c cooked rice
1/2 c shredded cheddar cheese

1. In a medium saucepan, cook the onion and garlic in hot oil until tender but not brown. Carefully stir in beans, undrained tomatoes, salsa, salt and cayenne pepper. Bring to boiling and then reduce heat. Simmer, uncovered, for 15 minutes.

2. To serve, mound rice on serving plates and make a well in each mound. Spoon the black bean mixture into wells. If desired, sprinkle with shredded cheese.

:)