A Go-To Recipe: Cuban Beans & Rice

I am a planner, especially in the kitchen.  I like to plan out my dinner menu for the week and actually write it out on a dry erase board.  I can simply look at the menu board in the morning and decide what time I'll start prepping dinner that day based on the amount of time the recipe takes to prepare.

My strategy has changed a little bit over time.  Back in the days of the honeymoon phase when it was just the two of us, I used to pick recipes I wanted to try and buy groceries based on those recipes.  Now I watch store ads, buy groceries based around the sales and then choose recipes based on what I already have.  Its much more cost effective and easier on our budget.

Most weeks work like how I described above but there are weeks like this week where we just got back from a trip and I have yet to go to the grocery store.  That means I don't have much in my fridge and I'm relying on pantry items.  For days like today I have some recipes that I always turn to, one of them being Cuban Beans & Rice from The Best of Cooking Light Everyday Favorites cookbook (page 117).  It's hearty, it's easy, it's cheap and the ingredients can be flexible.

When I don't have bell peppers on hand, I swap those for chopped carrots.  The flavor doesn't change and it still adds a burst of color.  I don't always have broth on hand but I always have bouillon (my current favorite is Better than Bouillon, it's the only bouillon I have found to not contain MSG), so in place of the broth I add an extra 2 cups water and the equivalent amount of bouillon (2 tsp in my case).  You probably don't have all the necessary spices but it's an up front cost that will pay off in the end.  One jar of spice will last you a long time and it is necessary for flavor in this recipe (especially the fennel seeds!).  I often forget to add the vinegar and diced tomatoes & green chiles after it cooks.  I have had it both ways and don't notice much of a difference in flavor.  The tomatoes & green chiles do add some vibrant color though (the picture above does not include the tomatoes & green chiles).  I personally enjoy mine with a dash of hot sauce (okay, several dashes).  The recipe in Cooking Light does not recommend the peanuts, that is my addition; I love the added crunch.

If you don't have the Best of Cooking Light Everyday Favorites cookbook, feel free to save the recipe card below.  This is a no-fail recipe, full of flavor!  It's one of my husband and I's favorite recipes and I'm proud to say that even Baby J scarfed it down tonight.  Bon Appetit!