Saturday, September 20, 2014

Jalapeno Lime Rice

It is well documented that I love vegetables and I love taking advantage of the bounty harvested from my garden. This year, my husband and I decided to plant hot pepper plants. Throughout the last two months, we have been harvesting a handful of peppers everyday. While this is a blessing, it is also a curse. How, you ask? Well, imagine an entire refrigerator crisper drawer filled with jalapeno and habanero peppers....what do you do? Instead of panicking, I have decided to embrace it and create some new recipes. I have pickled peppers, made spicy burgers, and even spicy barbecue sauce, however, I still have a full drawer. On this particular day, I was looking for something to serve as a filling lunch item for my back-to-school lunchbox that was quick, easy, tasty, and healthy. The result was Jalapeno Lime Rice. The refreshing lime juice paired with the black beans, tender rice, and spicy jalapeno were the perfect combination. If you do not want as much spice, you can always seeded both peppers, but for me, I like the kick! This is also the perfect addition to any meal, Tex-Mex or not.
2 Cups Cooked Long Grain Rice
15.5 Ounce Canned Black Beans, Drained and Rinsed
1 Cup Frozen Corn Kernels, Thawed
1 Whole Jalapeno, Minced 
1 Seeded Jalapeno, Minced
2 Tablespoons Cilantro, Chopped
2 Tablespoons Lime Juice
1 pinch Salt
1. While the rice is still warm, combine all ingredients in a large bowl.
2. Toss to completely coat all ingredients with the lime juice.
3. Serve and enjoy!