Red Tomato Rice and Black Beans

2 tablespoons vegetable oil

½ medium onion, diced

½ green bell pepper, diced

4 garlic cloves, minced

2 teaspoons cumin seeds

1 teaspoon dried oregano

½ teaspoon salt

1 cup of long-grain white rice, like basmati

1 (14.5-ounce) can stewed tomatoes

3/4 cup chicken or vegetable stock or water, approximately

1 (15-ounce) can of black beans, drained and rinsed.

1 tablespoon tomato paste

1 teaspoon sugar

Some diced ham (optional)

¼ of a bunch of cilantro, chopped 

Open the can of stewed tomatoes and chop the tomatoes with a pair of scissors. Drain the tomato liquid from the tomatoes into a quart measuring cup and add enough stock or water to make 1 and 3/4 cups of liquid.

Heat oil over medium-low heat in a Dutch oven. When the oil is hot, add the onion and bell pepper, and cook until softened, about 5 minutes. Meanwhile, heat the stock and tomato liquid in the microwave for 3 minutes.

To the onions, add garlic, cumin, oregano, salt, and stir until garlic is fragrant. Add rice and stir well to coat the rice with the oil. Add the heated stock, and bring to a boil, reduce heat to warm, cover with a lid, and heat for 15 minutes. After 15 minutes, check to see if the rice needs a little more liquid, add 2 tablespoons at a time until the desired doneness. Remove from heat and let steam for 5 minutes more.

While the rice is cooking in a separate medium saucepan, heat over low, the stewed tomatoes, black beans, and ham, if using. Remove the lid from the rice and fluff the rice with a fork and stir in the tomato paste and sugar. Next, stir the bean mixture and the cilantro into the rice. Serve as a side, into individual bowls as a main dish, or into tortillas for burritos. Makes 3 to 4 servings.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a dish my Costa Rican roommate made while in grad school.

After a little research on the internet, the Costa Rican version is called Gallo Pinto. I tried it and the flavors here are similar.

Green Rice

1 onion, halved and unpeeled

6 to 8 garlic cloves, unpeeled

1 poblano pepper

1 jalapeno pepper

1 bunch fresh cilantro leaves, chopped

1 cup chicken or vegetable stock

1 1/2 cups long-grain white rice

1/3 cup vegetable oil

salt and pepper

Heat an ungreased cast iron skillet and cook the onion, garlic, and peppers until lightly charred on all sides, including the cut sides of the onions. Cover and let cool.

When cool enough to handle, remove the skins and seeds from the peppers and chop the flesh. Remove the skins from the onion and garlic and chop finely.

Place the vegetables in a food processor with the cilantro leaves and stock and process until a smooth, thin puree forms.

Heat the oil over medium heat in a heavy-bottomed pan or Dutch oven. Fry the rice until it is glistening and lightly browned in places, stirring to prevent it from burning. Add the puree, cover, and cook over a medium-low heat for 10 to 15 minutes until the rice is just tender.

Fluff up the rice with a fork, then cover and let stand for about 5 minutes. Adjust the seasoning to taste and serve. Can add seasoned cooked hamburger for a main dish.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Cookshelf Mexican by Marlena Spieler

Bulgur with Kale and Stewed Tomatoes

1/2 cup bulgur wheat

1 1/4 cup water

1/2-pound chopped kale

1 14.5-ounce can stewed tomatoes with Italian herbs

1 tablespoon vinegar, preferably Italian vinegar

1/2 teaspoon salt, or to taste

olive oil, optional

Cook the bulgur wheat by bringing 1 1/4 cups water to a boil in a medium saucepan, add 1/2 cup bulgur and cover and simmer 25 to 30 minutes, or until liquid is absorbed.

In a large pot fill the pot with a little water, about 1/4 of an inch. On high bring water to a boil add kale and let cook on medium-low for a few minutes until steamed down and slightly wilted. Take the pot off the heat and carefully drain out the water, return the pot with kale to the stove. Add stewed tomatoes, juice and all, vinegar, salt, and cooked bulgur to the kale in the pot. Mix together and serve sprinkled with a little oil.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a recipe found on the Silk Road blog