#SundaySupper: Easy Cinco de Mayo Recipes

Mexican food used to be the most frequently made (and blogged about) cuisine in my house. And, while it still is, I haven’t been very creative with it as of late and our “Mexican Mondays” have definitely become a thing of the past. Now we just have Mexican food whenever the refrigerator ingredients dictate it and it’s usually a method for using up leftovers.

That being said, Mexican is usually a safe bet for our kids, too. They {usually} like beans of any kind, are more likely to eat ground meat instead of sliced or shredded, and of course, cheese.

I don’t often think of side dishes when it comes to preparing Mexican food, but today I have for you a very simple Black Bean Cilantro Rice that is prepared in one pot!

Making this dish was the first time I successfully made rice without a rice cooker. I’m tempted to even call it fool-proof!

I served this rice on a Friday during Lent alongside some quick pan fried fish. It would compliment pork quite nicely, too.

IMG_2833After declaring he didn’t like it, Firecracker finally tried some of the rice, and ended up asking for seconds! I was surprised Treat wouldn’t eat it, though he did help me with some food styling.

Thank you to Shelby of Grumpy’s Honeybunch for hosting today’s event. Be sure to scroll past my recipe for more great, easy idea for you Cinco de Mayo fiesta.

Black Bean Cilantro Rice

Ingredients:

  • 1 tbsp olive oil
  • 1/2 C minced red onion
  • 2 cloves garlic, minced
  • 1 C Jasmine rice
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp Kosher salt
  • 1 1/2 C vegetable stock
  • 1 can (14 oz) black beans, rinsed and drained
  • 1/2 C fresh cilantro, chopped
  • juice 1-2 limes

Steps:

  1. Heat oil in a large pot over medium heat. Saute onions until translucent, add the garlic and cook another 30 seconds. Add the rice, onion  powder, cumin, and salt. Stir 30 seconds to evenly coat the rice. Add the stock and beans. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Remove from heat for 10 minutes before stirring in the cilantro and lime juice.

*This recipe is adapted from Kelly at http://www.mountainmamacooks.com/2017/03/one-pot-black-beans-cilantro-lime-rice/*

Black Bean Cilantro Rice for #SundaySupper from Sew You Think You Can Cook

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Eating the Bible: Iron Men

Tonight’s recipe and accompanying bible verse come from The Book of Deuteronomy.

It is a land in which you will eat bread without scarcity – where you will not lack for anything; a land whose stones are iron, and from whose mountains you will quarry copper. Deuteronomy 8:9

Rena references the Babylonian Talmud during her bible study. It suggests that the reference to “stones of iron” is a metaphor for those who will build the land. According to the Talmud “any scholar who is not as tough as iron is not a scholar.” Those building Israel are its scholars – requiring a strong will and a strong faith.

It is important to remember during the journey of Lent to be “tough as iron” in keeping your Lenten promise, in resisting temptation, and in enriching your belief.

To accompany a verse on iron, Rena created a black bean soup as black beans are rich in iron. I halved her recipe as I only need to feed two of us. If you want to make this a completely vegetarian one-pot dinner simply substitute vegetable stock in place of the chicken stock. Rena suggests pureeing the soup to a desired consistency, I omitted this step.

Black Bean Soup

Ingredients:

  • 1 tbsp olive oil
  • 1/2 large onion, chopped
  • 2 cloves garlic, minced
  • 1/2 tbsp cumin
  • 1 can (15 oz) black beans, undrained
  • 1 can (15 oz) stewed tomatoes, undrained
  • 1 1/4 C chicken broth

Steps:

  1. In a pot saute onion and garlic in olive oil over medium-high heat. Season with salt, pepper, and cumin. Cook until onion is tender. Add beans, tomatoes, and broth. Bring to a boil, reduce to a simmer for 30 minutes.
  2. Serve with crusty bread. And provide shredded cheddar cheese and sour cream for topping, if desired.

*This recipe is adapted from Eating the Bible by Rena Rossner*

Black Bean Soup

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