Easter snuck up on me.
I refuse to let the same thing happen with our next holiday.
So I got a jump start.
Ole! Cinco de Mayo is right around the corner.
Celebrate with vegetables. And black rice.
Vegetarian Mexican Stir Fry over Black Rice
1 1/4 cups black rice
2 1/2 cups vegetable broth
2 tsp olive oil
3 cloves garlic, finely minced
1 red onion, cut into large chunks
1 green pepper, cut into large chunks
2 yellow squash, cut into large chunks
1 can black beans, drained and rinsed
3/4 cup frozen corn kernels
4 oz canned hot roasted green chiles
2 vine-ripe tomatoes, seeded and coarsely chopped
1/2 cup water, divided
2 oz crumbled feta cheese for garnish, if desired
1 tsp cornstarch
1 tsp chili powder
1/2 tsp vegetable bouillon powder
1/2 tsp dried minced onion
1/4 tsp paprika
1/4 tsp garlic powder
1/4 tsp ground cumin
1/4 tsp raw sugar
Dash cayenne pepper
Dash ground cinnamon
Dash black pepper
Bring water and rice to a boil in a medium saucepan. Cover, reduce heat to a simmer, and cook for 50-55 minutes, or until all water is absorbed.
Combine all seasoning ingredients and use a pestle to crush and mix well, set aside.
Heat olive oil in a large wok or skillet over medium-high heat. Add minced garlic, onions, and green pepper. Saute for 3-4 minutes, until slightly softened. Add in squash, corn, black beans and 1/4 cup water. Continue to saute for ~ 5 minutes, until vegetables soften.
Stir in green chiles, remaining 1/4 cup water, and seasoning mixture. Cook for ~3 minutes, until liquid has thickened. Fold in tomatoes and remove from heat.
Serve 1 cup of stir fry over 1/2 cup rice. Garnish with crumbled feta cheese if desired.
Nutrition Info per 1 serving: 259 calories, 5 g fat, 12 g protein, 40 g carbohydrates, 8 g fiber