Mexican Stirfry

Today was a good day! It was a beautiful day in Charlottesville (85 degrees with the flowers in bloom), the CEO of Whole Foods spoke at Darden about Conscience Capitalism, I had the opportunity to host some really fun prospective students, and finished the day with one of my very favorite easy dishes: Mexican Stirfry. I have been making this dish for years and it takes inexpensive ingredients, takes no longer than 30 minutes, and is a great vegetarian meal because combining rice and beans makes a complete protein. Plus, you can get really creative with the toppings. I prefer sliced avocado, cilantro, and fresh lime juice while Blake loves cheddar cheese and sour cream.

Mexican Stirfry

2 chopped bell peppers

1 red onion

1 cup corn

1 can black beans (drained and rinsed)

1 tablespoon chili powder

1 tablespoon cumin

2 tablespoons Chalula or other hot sauce

1/2 cup medium salsa

2 cups water

2.5 cups instant brown rice

Fresh lime juice from 1/2 lime

1/4 cup cilantro (optional)

Saute bell peppers and onion until soft

Add corn, chili powder, hot sauce, and cumin and saute for 1 minute

Add salsa and water and bring to a boil

Add beans and rice

Cook until rice is tender and water is absorbed

Take pan off heat and add lime and chopped cilantro

Serve with preferred toppings