Black Beans and Green Chile Rice

The men came to talk about installing the windows to my new house on Wednesday.                                                                     “And would you like us to extend the windows and put flower boxes all around,” they said.                                                          “Oh my gosh, yes. Yes. And YES! An then I can fill them with herbs, as well!”                                                                                                                                                                                                                                         I LOVE my workers here in Ecuador!

Recipe of the Day: Black Beans and Green Chile Rice


-1 chile pepper, seeded and diced
-1/4 c. mild green chiles
-1 c. coarsely chopped cilantro
-½ c. spinach
-4 c. water or Vegetable stock

-2 c. brown rice

-1 green onion, diced
-1 tsp. ground cumin
-1 jalapeño pepper, seeded and minced
-2 cups cooked black bean
-Zest of 1 lime
-Pepper and Salt to taste



Saute the onions, peppers, green chiles, cilantro, and spinach quickly in a pot. Add the
vegetable stock, then the brown rice and bring to a boil over high heat. Reduce the
heat to medium and cook, covered, until the rice is tender, 45 to 50 minutes. Add the cumin, jalapeño pepper, and black beans and cook for five minutes longer. Fold in
the cooked rice and lime zest. Season with salt and pepper.
Word of the Day – pimientos – peppers
Tip of the Day – Peppers grow So fast here! My ex-was eating a bell pepper and just threw the seeds into the ground. That was ten months ago, and they haven’t stopped reproducing, my gosh. Even inside the compost bin!

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