Gallo Pinto (Costa Rican Black Beans and Rice)

From Food.com

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Prep Time: 10 mins
Total Time: 20 mins

3 cups cooked white rice
3 cups cooked black beans
3/4 cup bean stock or 3/4 cup chicken stock, if bean not available
3/4 onion, chopped
1 1/2 bell pepper, chopped
3 garlic cloves, chopped

1 T. ground cumin
3 tablespoons fresh coriander, chopped
3 tablespoons vegetable oil
sour cream for topping if desired

1. Fry onion and bell pepper in the vegetable oil until tender.
2. Add the garlic and sauté a bit more. Stir in the cumin.
3. Pour in the beans and the stock, bring to a simmer.
4. Avoid the mixture drying up.
5. Add in the rice and stir thoroughly, gently. Don't mash the beans!
6. Season to taste with salt and pepper.
7. Right before serving, stir in the coriander, and top with sour cream if desired.

Wild rice and mushroom stuffed peppers

1 c. wild rice

1 1/2 c. water

3 scallions, diced

1 pint sliced brown mushrooms, sliced

3 cloves garlic, minced

2 T. olive oil

3-4 whole bell peppers (any color), seeded

1 c. grated pepper jack cheese

1. Preheat oven to 350 degrees F.
2. Cook wild rice in water until tender (add water if needed).
3. Heat skillet, add oil, and saute the mushrooms until browned.
4. Add garlic and scallions to the mushrooms. Cook until tender.
5. Stir rice into mushroom mixture and fill the hollow peppers.
6. Put grated cheese on top of stuffed peppers and bake for about 45 min, until peppers are tender-crisp.