Outback Rice with Black Beans and Mushroom

I’m not sure if this is a pilaf or a paella.  Whatever, it is quick, easy and very tasty.  It also has a lot of potential for variation so I shall be experimenting further.

It came about as a result of having a good quantity of rice left over from a beef vindalo I prepared over the weekend.  The rice had been cooked in the usual way but with the addition of a spoon of onion powder and some crushed garlic, a knob of butter and salt. The idea was to prepare something that might be satisfying and nutritious when out camping with the youngsters.

It was more than that. It was delicious.

Ingredients

  • 3 cups cooked rice
  • 1 small tin of sliced mushrooms in butter sauce
  • 1 tin black beans
  • 1 small tin chilli flavoured tuna
  • 1 tin smoked oysters or mussels
  • 1 onion sliced
  • 1 tsp crushed garlic
  • 1 chorizo sausage, sliced thinly
  • salt and pepper
  • 1 Tbsp oil or butter
  • A dash of mushroom soy
  1. Fry the onion and chorizo
  2. Add the garlic then the rice, and the sauce
  3. Stir fry for a few minutes. Turn down the heat.
  4. Empty the contents of all the tins into the pan
  5. Heat it all through, stirring gently so it does not burn
  6. Taste and season as necessary.

Serve it with salad, or garnished with chopped spring onions and capsicum, or in a warm wrap.

It is plain to see that one could add anything to this, from chicken sausage to prawns as well as various vegetables.

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About Alan

Alone in a sea of spinifex.
This entry was posted in accompaniment, chilli, fusion, Leftovers, Oysters, Rice, sauce, seafood and tagged , , . Bookmark the permalink.

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