What's For Dinner?

Gallo Pinto or Costa Rican Rice & Beans

1 cup raw white rice
1 3/4 cups water or stock
1-2 Tbls. extra virgin olive oil
1 medium onion, diced
1/2 red bell pepper, seeded and diced
1 jalapeno pepper, seeded and minced
2-3 cloves garlic, minced
1 handful cilantro leaves, chopped
1 16oz. can black beans, drained and rinsed
salt and pepper to taste
1 tsp. Tabasco sauce (more if desired)
2 Tbls. Worcestershire sauce(more of desired)

Rinse the rice in cold water a few times(I do three rinses), drain, and put in a pot with the water or stock. Add a pinch of salt. Bring to a boil, stir, cover and lower heat to simmer. Cook for 20 minutes and let sit for an additional 10 minutes or so.

Heat the olive oil in a skillet over medium heat. Add the onion, red bell pepper and the jalapeno. Saute for about 8 minutes. Add the garlic and continue cooking for about 2-3 more minutes. Add the cilantro and cook for an additional minute or 2.  Add the cooked rice and the black beans to the skillet and combine well. Season with salt, pepper and the Tabasco and Worcestershire sauce.  Stir again and heat through.

This is a delicious and filling vegetarian meal. I served it with sauted spinach. Gallo Pinto is great as a side dish or a main dish.  Try it with eggs for breakfast. The Costa Ricans eat it at nearly every meal. I couldn't get enough of it when we visited years ago. Mexican Recipes.

Black Bean & Goat Cheese Quesadillas

3 Tbs. olive oil
1 medium onion, diced
15 oz. can of black beans, drained and rinsed
1-2 cloves garlic, minced
1 tsp. ground cumin
1 Tbs. chili powder
1/4 cup chopped cilantro
2 Tbs. mild green chiles(from can)
3-4 oz. goat cheese
3  tortillas 8" (flour or whole grain)
1/3 cup chicken stock or water
salt and pepper to taste

Preheat over to 350 degrees.

Heat 2 Tbs of the oil in a medium (8-10") skillet. Add the onion and saute until soft (about 5 minutes). Add the cumin and chili powder and saute another minute. Add the green chiles and the garlic and cook for one minute further. Add the beans and the stock or water and cook until the liquid has absorbed, stiring frequently so it doesn't stick. Add the cilantro and desired seasoning of salt and pepper. Mash the beans with the back of a fork to make a paste. Turn off heat and set aside.

To assemble the quesadillas, heat a non stick skillet(8-10") over medium heat. Add the olive oil and spread a thin even layer of oil by using a paper towel. Add one of the tortillas and put 1/3 of the bean mixture over half of the tortilla. Add a few crumbles of the goat cheese and fold the other half of the tortilla over the first half to make a half moon. Cook until both sides have browned slightly and then place on cookie sheet. Continue this process with the remaining two tortillas and then place all three in oven for about 8-10 minutes. When done, remove quesadillas to a cutting board and cut in half.  Top with salsa or guacamole. Serves 3 people.

This is a flavorful dish mostly because of the goat cheese and cilantro.