1 can kidney beans/black beans handful of corn
1/2 bell pepper (to make it more interesting add the different kinds mixed together)
1 red onion
handful of cherry tomatos sliced in half
1 red onion
handful of cherry tomatos sliced in half
ginger
1-2 green chillies
5-6 cloves of garlic crushed
cooked basmati rice
olive oil
1-2 green chillies
5-6 cloves of garlic crushed
cooked basmati rice
olive oil
taco seasoning (i like the old el paso spicy one)
salt
sugar
dhana-jiru (optional indian spice)
cheese to sprinkle on top
dhana-jiru (optional indian spice)
cheese to sprinkle on top
cilantro
Saute garlic, chillies and ginger in olive oil. Slice the onions and bellpeppers and add to the pan after the garlic is a golden color. Saute for a while and add the corn and tomatos. Allow the bell peppers to be soft. Add the kidney/black beans along with the spices. Mix the cooked rice with the vegetables. The rice should be a little less than the whole amount of the vegetable mixture. The taste of this dish comes from the vegetables and seasonings, so don't overpower with rice.
Sprinkle the cheese on top as well as the cilantro leaves.
Saute garlic, chillies and ginger in olive oil. Slice the onions and bellpeppers and add to the pan after the garlic is a golden color. Saute for a while and add the corn and tomatos. Allow the bell peppers to be soft. Add the kidney/black beans along with the spices. Mix the cooked rice with the vegetables. The rice should be a little less than the whole amount of the vegetable mixture. The taste of this dish comes from the vegetables and seasonings, so don't overpower with rice.
Sprinkle the cheese on top as well as the cilantro leaves.
~Voila. Bon Apetit!!!
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