Leftovers

We had some great leftovers from my mom's BD Extravaganza.

Sunday Morning, Brian made Mexican Breakfast. He took the rest of the refried beans and reheated them. Then he chopped up some potatoes and sauted them with some onions, green pepper and seasoning. Then he scrambled up some eggs and topped it all up with some cheese. MMMMM.

My mom bought the Tortilla Warmer at a church bazaar. It is basically a hot pad that you can slip tortillas into and pop them in the microwave. It works amazingly well, just as well as my old method of wrapping tortillas in 4 or 5 paper towels and sprinkling with water before nuking.

The rest of the Dulce de Leche and Whipped Cream made an amazing Cafe con Leche, and I don't know how I went back to my low fat version the next day.

Now, on to Brian's Spanish Rice! Brian makes the best Spanish Rice. I discovered this when I had a Supper Club where I was supposed to make Spanish Rice. I had tried to make it before, with no success - the rice ends up looking like it has acne, and it doesn't soak up the flavors at all. It's basically just ick. My sister had made a good package rice that would have worked just fine, but Brian said he would make it for me. He wrote out the recipe:

It made so much rice, my mom took some home, my brother-in-law took some home, and we still had a ton left. I made black beans and rice for dinner and we STILL had some left for lunch.

The black beans were super easy - I sauted garlic, onions, and red chili pepper flakes in some olive oil. I added a can of black beans, chopped tomato and green bell pepper and taco seasoning. Sauted until heated thouroughly.

I heated up the rice and put it in a pasta bowl. I made a well in the middle and put the beans in the well. I topped it off with grated cheese.