Recipe: Western Rice

Don't be fooled by the number of ingredients in this recipe. It is very easy and you may already have a lot of this stuff in your house.  With that said, probably one of the best things to happen to salsa or dips is called Cowboy Caviar (from the Junior League Cookbook, "Always In Season"). You can eat it as dip if you like, but you might as well just eat it with a spoon, it's that good. Well, it turns out that you can make a meal of it too. Add a little brown rice and a couple eggs and you've got something that resembles a sort of Spanish Rice. Since it's Cowboy Caviar, we'll call it Western Rice.

You will need:

  • 1 can of corn
  • 1 can of black beans
  • 3 roma tomatoes, seeded and diced
  • 1 handful of cilantro, roughly chopped
  • 1 bunch of scallions, sliced
  • 2 tbsp of red wine vinegar
  • 1 tbsp of canola oil
  • 1 clove of garlic, pressed
  • 1 tsp of salt
  • 1/4 tsp of black pepper
  • 4 cups of cooked brown rice
  • 2 tbsp of Canola oil
  • 1-2 teaspoons of hot sauce (optional)
  • 2 eggs (optional)

To Make:

  1. Combine vegetables in a bowl
  2. Combine red wine vinegar, 1 tbsp of canola oil, garlic, salt and pepper in a separate bowl, pour over the vegetables and mix
  3. For best results, allow the mixture to sit in the fridge for 20 or 30 minutes
  4. Add 2 tbsp of canola oil to a pan over high heat, add the rice, mix well. You can also add a bit of hot sauce at this point if you like. Cook for 5 min
  5. Stir in your desired amount of vegetable mix. 2 or 3 cups would do the trick. Cook for 5 min
  6. Add the eggs, mix thoroughly and cook until eggs are done all the way through, stirring occasionally. Cover pan for quicker cooking