Easy Rice and Beans

This one goes out to my mother, who always complains that recipes take too long to prepare and require too much chopping.  This recipe requires minimal chopping and shouldn't take more than 20 minutes or so to prepare.  There is one "unusual" ingredient, Recaito, but this should be available in any decent grocery store in your area in the Hispanic section.  It is a Puerto Rican cooking base and is super easy to use and stores in the fridge fine.  It is basically onion-cilantro paste, so healthy, though it might have a touch of MSG.  MSG, despite it's bad rep, has never been definitively linked to any actual adverse reactions.

Interestingly, on the left in the picture on the label is cilantro, and the right is culantro, also know as Mexican cilantro, though I have never actually seen in in a Mexican grocery.  It is "super" cilantro.

Rice and beans is so easy to cook and is plenty healthy.  It is a good way to use up whatever you got in the fridge.  Green seasoning that I published earlier would also work great in place of Recaito.  I used instant brown rice to speed things up.  It tastes fine.

Easy Beans and Rice

2 cans beans (any kind), drained and rinsed
1/4 cup Recaito
1 onion, chopped
2 cloves garlic, chopped
1 small can chopped green chilis, undrained
1/2 Tbsp salt
3 cups cooked rice
1-2 Tbsp olive oil

1) Heat oil over medium heat in a pan
2) Fry the onion and garlic a few minutes, until softened
3) Add Recaito and fry for a few minutes, until aromatic
4) Add beans, chilis, rice, and salt and heat through.
5) Serve with hot sauce on the side.