Rice & Beans (Arroz Con Habichuelas)

Rice & Beans (Arroz Con Habichuelas) Ingredients

2 cups cooked red or kidney beans2 tbsp olive oil1 bay leaf3 cloves garlic (minced)1 cup onion (finely chopped)1 cup green bell pepper (finely chopped)1 cup celery (finely chopped)1 tbsp tomato paste2 tsp dried thyme1 tsp smoked paprika1/2 tsp cayenne2 cups vegetable broth or water1/2 tsp salt1/4 tsp ground black pepper

Steps

In a large pot on medium high heat, add olive oil, bay leaf, garlic & onion, saute until onion turns translucent.Add bell pepper, celery & tomato paste, cook for 5 mins.Add thyme, paprika & cayenne, stir for 1 min.Add beans & vegetable broth, bring to a boil.Add salt & pepper, simmer for 20 mins till beans are tender & sauce has thickened (add more water & cook longer if necessary)Taste to adjust seasoning, garnish with chopped scallion, lime/lemon wedges & serve with rice.

Stuffed Jalapenos

20 fresh jalapeños2 tbsp olive oil1 cup cream cheese (softened)1 cup cheddar or mozzarella (freshly grated)1/4 tsp salt1/4 tsp ground black pepper1/4 tsp sweet paprika powder1/2 tsp garlic powder1 tbsp scallion (chopped)

Steps

Preheat oven to 200 deg C & line baking tray with parchment paper.Place jalapeños in a big bowl, add olive oil & coat well.Cut them in half lengthwise, scrape out veins & seeds, arrange cut side up on the baking tray.Combine all other ingredients in the bowl used earlier & stir well.Spread 1 tbsp of cheese filling into each jalapeno half & bake for 10-15 mins.