Wednesday, January 23, 2013

Black Beans and Rice - Yummy!

I posted a while ago about my gluten intolerance here (to recap:  Three to four years ago I began to suspect that I might have a gluten intolerance.  That means my body has adverse reactions to gluten, which is a protein in certain grains (wheat, barley, rye).  My whole life I have eaten bread, pasta, and pretty much anything and everything I ever wanted without any problems.  But now, ingesting just the tiniest bit of gluten sets off a whole host of symptoms, beginning with neurological symptoms of tingling, numbness, heaviness on the left side of my body, severe fatigue and nausea, severe migraine headache, and then gastrointestinal symptoms of bloating and diarrhea.   This goes on for more than a week.  So I have gotten very, very good at keeping gluten out of my diet.  It's been difficult, because it seems to be in EVERYTHING, and cross-contamination is always a possibility. )

If I am out at a restaurant or at someone's house..   I have to be absolutely positive that there is NO gluten involved in any way, shape or form in the food provided, or I don't eat.  The reactions I get are just too severe; it is just not worth it.  My family has learned to accommodate me, which is really great for me!  I want to share my daughter Stephanie's recipe for Black Beans and Rice here--delish!

Stephanie's Black Beans and Rice

2 Tbsp olive oil
1/2 cup onion, finely chopped
1/4 cup green pepper, chopped
2 cloves garlic, minced
1 can Goya black beans, undrained
3/4 cup water
1 tsp oregano
1 packet Sazon Goya w/o Annatto

 Heat oil in a medium saucepan over medium heat.  Add onion, pepper and garlic; cook until tender, about 8-10 minutes.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat and simmer 10 minutes.  Serve over rice.  Serves 4.

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