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Rice and Beans Tapas

28/2/2016

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Rice and Beans Tapas
Ingredients
Black Beans
Rice, black beans can, tomatoes, red chillies and cillantro
Yogurt, cilantro and chillies
Preparation
1. Heat oil in Pan
2. Saute soaked rice.
3. Add Tomatoes
4. Let it simmer
5. Add Black Beans
6. Add Cilantro
7. Rice and Beans ready to serve
8. Cilantro dip ingredients
9. Ready to serve topped with cilantro dip
Rice and Beans Tapas
Tapas
Recipe

Tapas are a wide variety of appetizers, or snacks, in Spanish cuisine. The portions are normally small and can be hot or cold. It’s traditional in Spain to combine several tapas to make a full meal. Today I am going to share rice and beans tapas recipe which can be one of your tapas or can be a side dish for your meal.

Ingredients:

-          1 canned black beans (you can use 1.5 cup raw black beans boiled and drained)

-          1 cup uncooked rice

-          2 tomatoes finely chopped

-          1 tsp chilli sauce

-          salt to taste

-          1/4 cup cilantro

-          tostada deep shells (optional)

-          1 tsp olive oil

Ingredients for Cilantro dip

-          1 cup cilantro

-          1 cup plain yogurt

-          pinch of salt

-          3 green chilli

Preparation:

-          Soak rice for an hour

-          In a pan heat oil

-          Add drained rice and sizzle for 2-3 minutes

-          Add tomatoes, salt and 2/5 cups of water

-          Boil for 5-7 minutes

-          Add drained black beans and cilantro

-          Stir rice carefully and let the water completely be soaked

-          Turn of the heat once rice and beans are ready and no water is left.

-          For cilantro dip, add all the ingredients in the blender and blend it to make dip.

-          You can serve it in tostada deep shells or in small pates and garnish with cilantro dip.

Tips:

Rice and beans can be excellent side dis for a Mexican meal. You can make shells at home using moulds and deep frying them or baking them. I will make them by frying corn tortillas.

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