I plodded home on Thursday evening feeling exhausted and listless; I simply was in no mood to cook dinner. There were some black beans soaking in a pot, ready for a quick dinner of rice and beans or quesadillas perhaps, but all I wanted to do was slump on the couch and dial for some take-out.
But, ah, there is one potion that has a magical effect on me- something involving a small molecule called caffeine. A cup of hot, strong chai filled me with a rush of energy and I was at the computer, hunting through my bookmarks for something good to make with those black beans.
Scrolling endlessly, there appeared the recipe for Arroz Gratinado that I had bookmarked from Tigers and Strawberries from years ago. I remember reading this recipe and thinking that the casserole of rice, beans, salsa, cheese was my very favorite kind of dish- so messy and oh so delicious. And that is how I went from not wanting to cook at all that evening to cooking something that used three burners and the toaster oven, all at the same time (it also used the oven at the end, no cooking appliances left behind).
Barbara's post suggests endless variations of this Mexican casserole, and the kitchen sink approach was perfect for a Thursday night, when the vegetable bins are getting emptier. What follows is how I made it. It looks like a lot of work, but the truth is that all the components of the casserole practically cooked themselves and instead of standing around in the hot kitchen staring at them, I was able to escape to the living room and spend some quality time with Brian Williams.
1. Rice: I cooked ¾ cup of rice in a mushroom stock .
2. Poblano peppers: I rubbed 2 poblano peppers with some olive oil, salt and pepper and broiled them in the toaster oven. Once broiled and cooled, I peeled off the skin and cut the peppers into strips.
3. Beans: I cooked ¾ cup black beans in the pressure cooker. Once the beans were cooked, I drained off the excess cooking water, then mashed the beans with a few tablespoons of salsa. I used Goya's Salsa Taquera. I keep a bottle of this spicy stuff in my fridge door at all times. You never know when there will be a salsa emergency.
4. Vegetables: I flash-sauteed some assorted vegetables including an onion, a yellow squash, a carrot, tomatoes, then sprinkled them with a Mexican spice blend (from a friend whose family owns a Mexican restaurant...gotta love those foodie connections!), to make the final component of the casserole.
5. Shredded Cheese.
I layered the components in this order, and baked at 375 F for 35 minutes or so, topping with cilantro at the very end.
I served the tasty casserole with a spicy, creamy sauce made by mixing home made low-fat yogurt with some of that same bottled salsa.
Tomorrow, I'm making my own salsa! If I like how it turns out, I'll be back to blog about it. Enjoy your weekend!