10 March 2010

black beans and rice with mango

This was the result of 5:00pm pantry scrounging to come up with something fabulous for dinner. It went something like this:
Hmm...mangoes need to be used. They're very ripe.
Mangoes for dinner...mangoes...mangoes...black beans!
OK. Mangoes, black beans...rice! Ooh, brown rice. Now we're getting somewhere.
(Run to computer. Type in "mango black beans rice")
Hmm..."Mango Black Beans and Rice" has all these ingredients, plus cilantro, lime, tomato, and chili sauce. I don't have cilantro, the kids won't eat chili sauce, and I only have canned tomatoes...
...Yeah, it'll be fine.
So I cooked the rice, then added drained and rinsed black beans, a can of diced tomatoes, and some lime juice (not fresh, of course, but from the bottle that permanently resides in my fridge for occasions such as this). I mixed that all together and let it simmer for a while. I dished it up, sprinkled mango cubes on top, and it was done! Very easy, pretty quick, and very yummy. We all gobbled it up.

Hubs put some chili sauce on his and loved it. 

(I'm short on time today, so I didn't do a printable recipe. But I can, so if you'd like one, just let me know. Thanks.)


J I L L A I R E said...

Oooh--I better give you my Caribbean beans and rice recipe. You cook the rice in coconut milk & chicken stock (after sauteing garlic, onion, jalepeno and nutmeg). Then you toss it all with black beans, red pepper, mango, and cilantro. Yummo.

Marisa@make*happy said...

That sounds absolutely delicious. Definitely send that one my way!

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