Hot School Lunch

Recently we had a request to post some brown-bag kid-friendly lunch options. It is a challenge to find healthy, portable meals to pack for my kindergartner's lunch.  I've been trying to find more things that can be heated and put into a thermos for a nice warm lunch. I've made several versions of Spanish Rice, but this one had the best flavor and texture. I served it as a side dish to Tequila-Chipotle-Lime Tostadas with Lime and Sour Cream, but I also sent it to school with my son as a wholesome lunch. I took a serving to work and changed it up by mixing in some leftover shrimp and a dollop of the lime sour cream....it was awesome!

Mexican Tomato Rice & Beans (Spanish Rice)

• 1 cup uncooked medium-grain white rice
• 1 14-1/2-ounce can diced tomatoes (preferably “petite-cut”)
• 2 Tbs. extra-virgin olive oil
• 6 medium cloves garlic, finely chopped
• 1 medium fresh jalapeño, cored and finely chopped (if you like spicy foods, leave in the ribs and seeds; if not, remove them)
• 1 15-oz. can black beans, drained and rinsed
• 2 tsp. kosher or fine sea salt
• 2 tsp. ground cumin
• 1 tsp. chili powder
• 1/4 cup finely chopped fresh cilantro leaves and tender stems

In a 1-quart saucepan, combine the rice with 2 cups cold water. Bring to a boil over medium-high heat, cover, reduce the heat to low, and cook for 20 min. Remove from the heat and let the pan stand, covered, for another 5 min.

While the rice steams, set a fine sieve in a bowl and drain the can of tomatoes. Pour the tomato juices into a 1-cup liquid measure. Add enough water to the tomato juices to equal 1 cup.

Heat a 10- to 12-inch skillet over medium-high heat. Pour in the oil and stir-fry the garlic and jalapeño until the garlic browns and the jalapeño smells pungent, about 1 min. Add the black beans, salt, cumin, and chili powder; stir two to three times to incorporate the mixture and cook the spices, about 30 seconds. Stir in the tomato juice and water mixture and bring to a boil. Adjust the heat to maintain a gentle boil and cook, stirring occasionally, until the beans absorb much of the liquid, 5 to 7 min. Add the tomatoes, cilantro, and cooked rice and cook, stirring occasionally, until the rice is warm, 1 to 2 min. Serve immediately.

Taken directly from my favorite magazine, Fine Cooking.

MEDIUM grain rice is necessary. Long grain rice will drastically change the texture. It would be very easy to add in a cut-up zucchini, corn, or other veggies of your choosing when you add the beans to the liquid. Additionally, you could easily add ground beef, shredded pork, or shredded chicken for the carnivores in your life.