Refry Rave 🎆
October 8, 2023
Refry Rave is my umpity-umpteenth Hoppin’ John variation. I used canned refried pinto beans, since that’s what I had; but I’d prefer refried black beans. You can vary the kind of cheese and bell pepper, too; and if you want to make your own mashed beans with neither pintos nor black beans, that’s fine, too. Maybe I’ll try myself sometime!
Unfortunately, I couldn’t figure out how to download the pic of the finished dish from my cell phone to Photos in my laptop. That’s what comes of being a technophobe!
1 1/4 cups raw long-grain brown rice
2 1/2 cups water
1 cup coarsely chopped celery
2 oz shredded medium-sharp Cheddar cheese
1/4 cup plain low-fat yogurt
1 tsp ground cumin
salt and freshly-ground white pepper to taste
15-oz can refried beans
1 cup coarsely chopped red onion
15 oz can diced tomatoes, well drained
1/2 cup coarsely chopped red bell pepper.
Yield: ~8 3/4 cups.
Cook the rice in the water. About 15 minutes before the rice is done, add the celery. Remove from heat when the rice is cooked.
Quickly stir in the cheese, so it can melt. Stir in the yogurt; cumin; and salt and pepper.
Mix in the refried beans; onion; tomatoes, and bell pepper.