Cinco de Mayo, the fifth of May commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). Cinco de Mayo has evolved into a celebration of Mexican culture and heritage, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances and street festivals in cities and towns across Mexico and the United States. (source: History.com)
What dishes are you planning to whip up for your celebration of Cinco de Mayo?
Our Lady of Weight Loss’s CINCO de MAYO RICE n’ BEANS can be served as either a main dish with slices of avocado and a salad or a side dish. This dish is easy, inexpensive and delicious! Try it, you will definitely like it!!! And it is, after all, Our Lady of Weight Loss approved! Eat this, lose weight!
Cinco de Mayo Rice n’ Beans
Rice (I made enough to serve 4 to 6 in my rice cooker. I adore my heavenly rice cooker.)
1/2 cup cilantro, chopped
1 tablespoons olive oil
1 onion, chopped and chopped again
3 cloves of garlic, diced thin
1 15 oz (or thereabouts) can of Pinto beans, rinsed and drained
2 heaping teaspoons cumin
1 heaping teaspoon of chili powder
1 15 oz. can diced tomatoes with green chilies
juice of 1 lime
Heat up the olive oil in a large pan over medium-high heat.
Saute onions for 5 to 10 minutes, until soft.
Add garlic and saute for another 5 minutes.
Stir in the pinto beans and heat through.
Add cumin and chili powder, tossing and coating the beans thoroughly.
Add diced tomatoes and juice of 1 lime.
Lower heat and let simmer for 10 minutes, or until the tomatoes have mixed well with the beans.
When you are ready to serve, mix 1/2 the cilantro with the rice. Place rice on a platter.
Evenly distribute beans on top of rice; garnish with remaining cilantro.
I did not think that this dish needed salt or pepper. So, please taste before you add, if you must!!!
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Spread the word–NOT the icing
PS: Dictated but not read by OLWL. Excuse all typos!
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