Sunday, November 25, 2012

Green Chile Rice with Black Beans

VegCookbookClub November recipes from Forks Over Knives The Cookbook:

I made this quick and easy recipe the day before Thanksgiving. It has two of my favorite ingredients-cilantro and lime! I'm ashamed to admit that as a native Arizonan I have never used a fresh poblano pepper before. I was perusing all the peppers at the grocery store and found every conceivable pepper available except for a poblano. So I got on my droid and discovered that poblanos north of Mexico are usually called pasilla peppers. Wow! Learn something new every day. I should have taken a picture of it-hehe! The recipe called for a jalapeno pepper which I didn't add; I felt it was hot enough. As you can see I added Daiya cheddar shreds and then I garnished each serving with sliced green onions.  Love the fresh lime zest and the green onions added just that little extra to make this dish delicious. I've been eating the leftovers as a hearty, savory breakfast. This morning my husband even ate a big bowl of it for his breakfast!
I had to share a pic of my contribution to the family Thanksgiving dinner. Every year I'm responsible for cooking the tofurky for the herbivores and my mom cooks for the omnivores. I also made Florida Slaw from La Dolce Vegan and a gallon of Hibiscus High tea. Plenty of food for everyone!

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