Ingredients
Mango Salsa
1 mango, peeled and cubed
1/2 cucumber, diced
1 jalapeño, chopped
1/3 cup diced red onion
1 tablespoon apple cider vinegar
1/3 cup chopped fresh cilantro
Salt and black pepper
*In a medium bowl, combine all ingredients and mix well. Season with salt and pepper.
Spanish Rice:
1 red bell pepper
1 poblano pepper
1 jalapeno pepper
1 serrano pepper
1 tablespoon canola oil
1 medium red onion, diced
1/2 red bell pepper, diced
1/4 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
6 cloves garlic, minced
2 cups basmati rice
5 cups low-sodium chicken stock
1/4 cup chopped Spanish olives
1 cup black beans, cooked and drained, divided
1/2 cup diced tomatoes
1/3 cup fresh cilantro, chopped
*Heat the pan grill high. Arrange the red bell, poblano, jalapeño, Serrano and on the pan grill and char. Turning frequently, until the peppers have blistered and starting to burn slightly. The smaller peppers will finish first, as they do, transfer to a plate. Let the peppers sweat and cool, then remove the seeds and dice. Set aside.
In a large Dutch oven, heat the oil over medium-high heat. Add the onion and yellow bell pepper. Saute until just starting to caramelize. Season with salt, pepper and cayenne. Stir in the garlic and rice and saute for 3 to 4 minutes. Add the chicken stock, cover and cook for 10 minutes. Stir in prepared peppers, the olives, black beans and tomatoes. Cook until the rice is tender.
Add the cilantro and adjust seasonings, if necessary. Transfer to a serving bowl and serve with Tacos.
Black Beans:
Using medium saucepan, cook the beans on a 3 1/2 cups of water for about 60 minutes, or until tender. Drain. Set aside.
Mei's Cookery® 