May 28, 2017

Black beans and vegetables rice

Blackbeans & vegetables rice

School year is slowly coming to a close and as we near it somehow it increasingly get busier - class trips, holiday planning, activities for kids and summer planning. While it is exciting, it is a little nerve-wrecking too.

The local YMCA here has a bunch of kids camps that are fun but fill up quickly. Last year, I was on time and managed to sign up Lil A. This year, I didn't have the summer plans ready in February when the camps opened. By the time I went to register, the classes were full. I managed to find other camps.

But am curious, how do your kids spend summer holidays?

On the other hand, summer means lot of outdoor fun and grilling.

As the grilling season begins, I am always looking for sides to go with the entree - tandoori chicken, grilled veggies, kabobs, etc. Watermelon salad is a favorite. And I think I may have found a new favorite.

This black beans and vegetables rice will go with everything. I made it quickly over a weeknight dinner with some friends and served it with some chicken curry and a lettuce and cucumber salad. I used snow peas, cherry tomatoes and green beans, but you could put virtually anything. The flavor of the rice comes from the fresh vegetables, garlic and fresh herbs. I used cilantro and parsley but I could see dill and mint adding a bunch of flavors too.

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