Mexican Rice, Spiced Black Beans, and Turmeric Corn

I really liked how simple each of these dishes are to make. If I was just making one of them, it would almost be too easy! When all three are going though, there's a lot to be done.





They're great dishes. The beauty is that each could be a side to something bigger, say enchiladas or chilaquiles. Or each could be combined with the others and then you'd have a fantastically healthy Mexican meal on your hands. You gotta love the power of beans and rice and veggies. Enjoy!



Ingredients



Mexican Rice



1 cup white rice (long grain, if possible)

2 cloves garlic, diced (or 1/2 - 1 teaspoon garlic powder)

1/2 onion

1 can tomatoes, drained (or tomato juice)

oil

1 teaspoon salt

2 cups water (none if using tomato juice, unless necessary at the end)



Spiced Black Beans



1 16 oz bag of dried black beans

1/4 teaspoon salt

2 teaspoon cumin

1 teaspoon dried celery

1 teaspoon dried onion

1 teaspoon garlic

black pepper, to taste



Turmeric Corn



1 can of corn

1/5 pack assorted frozen veggies (peas, carrots, green beans)

1 tablespoon turmeric

splash of lemon juice

water



Directions



Mexican Rice



In a pan, toast the rice on medium heat until brown (but not burnt!) with the minimal amount of oil. Stir frequently!

Just before it's done, toss in the onion and garlic for one to two minutes.

Add everything else in the pan and stir to incorporate.

Bring to a boil, then cover and simmer on low heat for about 20 minutes.



Spiced Black Beans



Prepare beans as directed, sifting to ensure that there are no rocks.

Toss in the seasonings (except the black pepper) and cook.

Add black pepper when finished cooking, if desired.



Turmeric Corn



Drain 1 can of corn and heat in a pan with the frozen veggies.

Add the turmeric, lemon juice, and any water as needed until thoroughly heated.