The Hubs made this dish last night in an effort to get rid of some of our leftover Easter Ham. At first he was calling it Cuban Sandwich Black Beans and Rice, but when we Googled recipes for Cuban Sandwiches, we realized the only ingredients that were similar were ham… so, he renamed it. I realize that this isn’t lime rice, but lime black beans, but well, “black bean lime rice” rolls off the tongue a little better!
1 clove garlic, finely chopped
1/2 onion, chopped
5 oz chopped cooked ham
1 can prepared black beans (16 oz)
1 tsp cumin
1 T cilantro
salt and pepper to taste
1 tsp sugar
1 T lime juice
1/2 T oil (we used canola)
Sweat the garlic and onions in the oil on medium heat. Add the chopped ham, cilantro and cumin and cook at medium heat ’til it is warmed. Add the beans and cook on medium heat until fully heated. Mix the sugar and lime juice together and add at the end. Pour over prepared rice and enjoy!
Anyone who knows me (and the cooking needs of my son) know that there are not a lot of convenience foods that we can use. But I am happy to say, I have found a few convenience foods Z can tolerate: Jones Sausage, (unsauced) steam-in-the bag frozen rice (my personal favorite is Birds Eye Steamfresh Long Grain White Rice with mixed veggies) and Prego sauce.
Jones sausage has been the go-to meat when we are on the run and I have only MINUTES to prepare dinner. They are nitrate free, MSG free, and gluten free. They are the only breakfast sausage I’ve found that doesn’t bother Z’s tummy. And have I said how delicious they are? They really are amazing. In the KC area where I live, I buy it in the Hy-Vee Health Market frozen food section.
I often make rice in large batches and freeze it in zip lock baggies, but if you are pressed for time or you just don’t want to do that, the unsauced rice in the fozen food section is a real time saver. Also, if you get coupons in your Sunday paper or online, you can often find these for pennies a bag if you pair a coupon with a sale!!!
I did a jig and called anyone who would even remotely care when I found out that Prego makes sauces that are gluten and soy free (please read the labels — I am not sure they are all soy free). Unfortunately, because tomatoes seem to aggravate Z’s yeast diaper rashes, we don’t eat this sauce as often as I would like!
This was pure delight to eat. It reminded me of wild rice soup, and although it had no dairy in it, tasted so smooth and creamy. It was delicious.
Ingredients: 1 cup wild rice 10 oz cooked and shredded boneless, skinless chicken breast 1 large onion 2 cups chicken stock (if you don’t have an allergy friendly broth, use mine) 3 celery ribs, chopped 4 carrots, peeled and chopped into rounds and half rounds (depending on diameter) 8 oz sliced mushrooms 1 bay leaf ¼ tsp crushed red pepper 2 cloves garlic, minced salt and pepper to taste olive oil green onions, if desired
Preparations: Saute onion, celery, carrots, mushrooms, salt, pepper and red pepper in olive oil. Add garlic and chicken and saute for another minute or two. Add chicken stock and bay leaf and bring it to a boil. Add wild rice, stir, reduce heat to low, cover and let simmer for 45 minutes. Top with green onions if desired.
I found this recipe on a cooking blog I recently discovered called “Closet Cooking.” It went really well with my Lemon Lime Cilantro Chicken. I think the rice would also taste delicious with a little red pepper tossed in to add a little heat (I really love heat!).