Black Beans and Rice

2 cans Black Beans
1 teaspoon cumin
1/4 cup catsup
1 tablespoon diced pickled jalapenos
Hot, cooked Rice

Pour the black beans into a large skillet.  Add the cumin, catsup and jalapenos and stir until well combined.  Cook over medium-high heat until the mixture comes to a boil, then reduce heat and simmer for 10-15 minutes, stirring occasionally.

Serve the beans over the hot rice.  I like them with a dollop of sour cream.  Delicious, quick and easy.

Option 1:  Add 1/2 cup meat drippings from Roast Pork.  My favorite!
Option 2:  Saute a small chopped onion in a bit of bacon grease until translucent, before adding the beans to the skillet and proceeding as listed above.  Add some chopped bell pepper to the onions if you wish.
Option 3:  Substitute 1/2 cup Salsa for the jalapenos.

Pineapple Fried Rice

3 tablespoons lite soy sauce
1 tablespoon sesame oil
1/2 teaspoon ginger powder
1/4 teaspoon white pepper
2 tablespoons olive oil
2 cloves minced garlic
1 onion, diced
2 carrots, peeled and grated
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup diced ham
3 cups cooked rice (brown or white)
1 can (20-oz) pineapple tidbits, drained
2 green onions, sliced

In a small bowl, whisk together the soy sauce, sesame oil, ginger and pepper.  Set aside.

Heat olive oil in a large skillet or wok over medium high heat.  Add garlic, onion and carrots and cook, stirring often, until the onions are translucent, about 3-4 minutes.  Stir in the corn, peas and ham and cook, stirring constantly until the vegetables are tender, about 3-4 minutes.    Stir in the rice, pineapple, green onions and soy sauce mixture and cook until heated through and well mixed, about 2 minutes, stirring constantly.

This was really good with the Island Pork Tenderloin I made tonight.  My husband considers Fried Rice a side dish, but this would be good for dinner all by itself!  I have to say though that the sauce from the Pork Tenderloin is what made this rice dish so good!

Adapted from a recipe found on Pinterest that linked to this blog:
http://damndelicious.net/2014/06/25/pineapple-fried-rice/

Easy Spanish Rice

2 Tbsp olive oil
1 small onion, finely chopped
1 1/2 cups long grain white rice
2 tsps chicken bouillon granules
2 cups water
1 cup chunky salsa

Heat the oil in a large, heavy skillet over medium heat and saute the onion until tender, about 5 minutes.  Stir in the rice and cook until it's translucent, stirring frequently.  Add the bouillon granules, water and salsa.  Stir, cover and reduce heat to low.  Simmer 20 minutes without taking the lid off.  Remove from heat and let sit, covered for about 5 minutes before serving.

Ridiculously easy Spanish Rice!  Tasty too, though I personally think it needs more spice so next time I'll add some jalapeno!  From allrecipes.com