Pining for La Indita

Recipe: Pining for La Indita

1/2 yellow onion
1/2 pointy, mild, red pepper
1/3 yellow sweet pepper
2 large garlic cloves
large dash of tumeric
large dash of oregano
dash of sea salt
dash of cayenne pepper
About 2 cups cooked pinto beans with cooking water
About 2 cups of cooked whole grain basmati rice
Arugula, chopped coarse
large grain sea salt to taste
olive oil to taste
nutritional yeast

Sauté the yellow onion and oregano in olive oil for a few minutes.
Add the chopped red and yellow peppers, turmeric and one chopped garlic clove. Sauté until the peppers are soft. Add the rice and beans plus cooking water from the beans until the mixture is soupy. Add the last chopped garlic clove and the cayenne and cover. Simmer for 15 minutes and allow to sit 10 minutes in the hot pan with the heat off. Pour the portions into serving bowls, cover the top with fresh chopped arugula, drizzles of olive oil to taste, nutritional yeast and a sprinkle of large grained sea salt to taste.

Eat with corn chips, tortilla or just a spoon!