Tried and True Recipes

Rochelle’s Brazilian Black Beans and Rice
Rice Ingredients
Olive Oil or Butter
1 & 1/4 Entire Pod of Garlic Minced - That’s right, I said “pod” not “clove!” You’ll be crushing a lot of garlic here!
1 Small Can of Mushrooms
3 Cups of White Rice
3 & 1/2 Cups of Water
Salt
Black Beans Ingredients
1/2 Chopped Onion
1/2 Chopped Poblano Pepper
1/2 Can of Diced Tomatoes
1/2 Can of Corn
1 Can of Black Beans
Rice Instructions
Saute an entire pod of minced garlic in a pot on high heat till brown.
Pour the entire can of mushrooms in the pot.
Add the rice and water in the pot as well.
Add two tablespoons of olive oil and one tablespoon of salt. When it starts to boil, switch to low heat and cover. Cook for 30 minutes.
Black Beans Instructions
Saute the rest of the minced garlic on high heat in small skillet till brown.
Saute the onion till brown.
Saute the poblano pepper till brown.
Drain and sauté the tomatoes till dry.
Drain and sauté the corn till brown
Continue to sauté until everything starts to caramelize, stick to the skillet, and/or grill (burn). Glaze the skillet with the black beans. Immediately remove the skillet from the heat.
Add two tablespoons of olive oil and one teaspoon of salt. Cover for 5 minutes.