Beans and Rice

Leftovers! Okay, this dish was the product of being really hungry, and not wanting to put a whole lot of effort into taking care of it. First thing to do, take a can of pinto beans and simmer in water until fork tender. Drain and set aside. Then go with about 1/4 of a red bell pepper, diced. I added the bell pepper to a hot skillet with a bit of oil, and sauteed just a little. I added about 1/3 pound of ground beef to the pan with a pinch of salt and browned. I cooked it with some Worcestershire sauce, chipotle Tabasco and chile powder (are you sick of that combination yet?). When it was all browned off, I added about a cup of cooked rice, the juice of a lime and just a couple splashes of chicken stock to help out the rice. When the rice was all warmed up, I added the pinto beans to the pan and tossed to combine.

Now, this would make a great stuffing, inside a bell pepper, maybe a chayote squash, something like that. Just cut the top off the veggie you want to stuff, scoop out the insides, stuff it (don't force it all it, just spoon in what will fit) and roast until the veggie of course is tender. Heck, I bet this stuff would even make a great burrito. But me, I just served it straight, along with a side of tropical salsa and blue corn chips, of course. It was pretty dang good.