Cuban Black Beans & Rice

This is one of our favorite summer meals......Cuban Black Beans and Rice with fried eggs!



Cuban Black Beans & Rice
Olive oil
1 small yellow onion, finely chopped
2-3 cloves of garlic, finely chopped
2 tsp kosher salt
1 tsp freshly ground black pepper
1 T of cumin
1 Tsp of ground coriander
2 C Basmati Rice
2 C of chicken stock
1 C of water
1 can of black beans, drained, rinsed and drained well.

Optional Toppings: Fried Eggs, Hot Sauce, chopped cilantro, chopped tomatoes, chopped scallions

In a medium saucepan, saute onions in garlic until softened, lower heat and add garlic, salt and pepper for a few minutes, then add cumin, coriander and rice.....turn heat back up to toast the rice for several minutes, stirring often....add stock and water, bring to a boil.  Cover and lower to a simmer, cook for 20 minutes.  Stir in beans.  Top with whatever you like......enjoy!

Leftover grilled corn? Tomatoes? Here is what to make!

I always grill to much sweet corn...this is a good thing because I use it in everything from salsas to pastas. Another of my favorite uses for leftover grilled corn is this soup--it is my favorite tortilla soup of all time (and I've made many)! I have a pot on for dinner now! Enjoy!

AMY’S HONEY LIME TORTILLA CHICKEN SOUP 

 Soup:

                     1 Rotisseri chicken, skin removed & shredded

                     1/4 cup freshly squeezed lime juice

                     3 tablespoons olive oil

                     2 1/2 tablespoons honey

                     1 teaspoon spicy chili sauce, or to taste (like sambal olek)

                     1 tablespoon garlic, finely minced

                     1 pound vine ripened tomatoes, cut in half and seeded

                     4 poblano (or a mixture of Anaheim and poblano)

                     1 jalapeno (optional)

                     2-4 ears white corn grilled in the husk (if indoor grill pan, remove the husk)

                     6 cups chicken stock

                     Salt to taste

                   

Toppings:

                     1/2 cup soft goat cheese, crumbled

                     1/2 ripe avocado, sliced

                     2 limes cut into wedges

                     1/4 cup chopped cilantro leaves

                     Tortilla chips, corn or blue corn

Directions:

                     In a bowl combine the chicken with the lime juice,

                     olive oil, honey, chili sauce, and garlic, mix well. Cover

                     and refrigerate at least 15 minutes but not longer than

                     8 hours.

                     Heat an outdoor grill or an iron grill pan indoors over medium high heat until very

                     hot. Grill the tomatoes, chilies, and the corn until they

                     are lightly charred. Chop the tomatoes. Seed, stem

                     and cut the chilies into 1-inch long strips. Remove the

                     corn kernels from the cob with a knife.

                     In a saucepan heat the chicken stock, over medium

                     heat to a simmer, stir in the tomatoes, chilies, and corn

                     and return to a simmer. Stir in the chicken, taste and

                     adjust the seasoning adding the salt. Serve the soup

                     with the tortilla strips, crumbled goat cheese, avocado

                     slices, chopped cilantro and wedges of lime.