Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Black Beans and Rice

In an attempt to follow the financial advice to live on “beans and rice and rice and beans,” we’ve added this tasty little recipe to our repertoire.  We like to have it with a large side of steamed broccoli.


  • 2 tablespoons olive oil
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chile powder
  • 2 roma tomatoes, chopped
  • 2 cups cooked or canned black beans, rinsed
  • 1 cup water
  • 3 tablespoons chopped parsley or cilantro
  • 4 cups cooked rice
  • Grated Mexican-style cheese, sour cream, or cilantro for garnish


In a large skillet heat oil over medium high heat.  Stir in garlic and cook for 1 minute.  Add spices, tomatoes, beans, and water and stir well.  Simmer mixture for 15-20 minutes or until it has thickened.   Serve hot over rice with various toppings.

Adapted from Beans and Rice by Cathy Lowe.

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Chili Relleno Casserole

I was served this dish by a wonderful woman while I was serving my mission in California.  Her name has disappeared into the abyss of my poor memory, but her dish has become a staple in my home.  This is great with corn on the cob when in season, or just with cooked frozen corn.


  • 4 4-ounce cans of whole green chilies
  • 4 cups of Mexican blend cheese
  • 1 cup of milk (or half-n-half)
  • 2 eggs
  • 1/3 cup of flour
  • 1 8 oz can tomato sauce


Drain, split open chilies, and remove seeds.  Reserve ½ cup of the cheese.  Whisk milk  with eggs and flour until smooth.  In 1 ½ quart casserole dish, layer 1/3 of chilies, ½ of cheeses, and half of flour mixture.  Repeat.  Top with remaining 1/3 of chilies, then ½ cup of cheese, then tomato sauce.  Bake at 375 degrees for 1 hour.

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