Zesty Beans and Rice

I came up with this recipe yesterday, based on a Thai dipping sauce, and some boring pinto beans and rice left over in the fridge. Result: very unboring beans and rice. I’m going to try to come up with a version that uses only dry pantry ingredients so I can mix up the spices ahead of time and keep them on hand for an easy beans and rice meal.


1/4 cup lime juice

1/4 cup molasses

1-1 1/2  tsp salt

1 tsp apple cider vinegar

2-3 cloves garlic, minced

2 pinches ginger

dash of pepper

dash of cayenne

3 cups cooked beans and rice, mixed

1 cup shredded chicken

2 TBSP lard (or olive oil)

Warm cast iron skillet, then turn off. Add lime juice to skillet, then add molasses and seasonings. Mix thoroughly, then add beans and rice, chicken and lard. Heat through until bubbly and most or all of the liquid has been absorbed. Can be served as a casserole style main dish or as burrito filling.

If you like spicy food you’ll want a lot more than a dash of cayenne. If you don’t like even a hint of spiciness in your food, you can replace the cayenne with cumin.


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