Mexican Recipes from www.EagleKnights.com

Carol Gelles' Cilantro Rice and Black Beans
from 1,000 Vegetarian Recipes, by Carol Gelles

Ingredients

2 cups cooked white or brown rice
2 cups cooked black beans (cooked from dry or canned), drained
6 tablespoons (1/2) recipe Cilantro Pesto (see below)
1/4 teaspoon salt, or to taste

Method

In a 1 1/2 quart microwave-safe bowl, stir together rice, beans, pesto, and salt. Cover bowl loosely and microwave on high power for two minutes. Stir; microwave on high power one minute longer or until heated through.

Ingredients Cilantro Pesto - Yields 2/3 cup

2 cups packed cilantro leaves
2 cloves garlic
1/3 cup extra virgin olive oil
1/8 teaspoon salt, to taste

Method Cilantro Pesto

Place cilantro and garlic in food processor container fitted with a steel blade (a blender will not work for this purpose). Cover and process until finely chopped. Add oil and salt to processor. Cover and process until fairly smooth.

Variation: Substitute 1 cup packed parsley leaves for cilantro.