This is the century of culinary science, molecular cuisine, and other food fads. It may as well be happening in a parallel universe as far as this blogger is concerned. I had four meals today, three out of which were the same one: rice and beans generously sprinkled with crumbled queso fresco and chopped up fresh cilantro. (I put so much chopped cilantro on top, it may as well be a small salad.) I bet there's a scientific reason why I find this meal so satisfying. Anyone knows what it is?
Here is the recipe for my perfect meal. I make long grain white rice with a bit of salt and butter. No rinsing before or after. The beans are usually pinto beans from a can. I don't just empty a can on top of my rice; I always improvise a base out of whatever I have at hand. Today I sauteed some chopped onion, jalapeno peppers, garlic, and tomatoes, using sunflower oil, with a little chicken broth. Then I simmered that and the beans together after throwing in a bit of Goya's all-purpose Adobo seasoning. Also a bit of chili seasoning.
Rice and beans, a recipe I perfected solely for my palate. For my appetite first as a grad student and now a teacher at the very bottom of the pay scale at my university.
Rice and beans, my protein trampoline.