Calypso Black Beans and Rice and Taquitos

My family enjoyed this meal. It makes it a TON so be prepared for left overs. I served it with Chicken Taquitos and it was a lot of food.  The black beans and rice are suppose to a meal by itself.  It says it serves four generously, but it fed my family of four with left overs for another meal. On the second day we served it as a side dish on a last minute family pot lock Mexican dinner (four adults and 6 kids and there was still more left). It still got good reviews from everyone. We LOVE  extra LIME juice on top!

Calypso Black Beans

This is Claudia Bushman's recipe from 5 Star Latter Day Saint recipes.

1 cup peppers (various colors), diced

1 cup onions, chopped

2 Tablespoons prepared garlic

Half a dozen good shakes of hot pepper sauce (I used 1/8 teaspoon Cayenne Pepper made it kid friendly, but there wasn't much of a kick)

2 (16 oz) can black beans, drained

2/3 cups water

Salt and pepper, to taste (I used 1/2 teaspoon salt)

1 (10 oz) package, yellow rice mix (I found it at Walmart in the Mexican section)

1 tomato, diced

2 limes, cut in wedges

In an olive-oil-sprayed skillet, saute pepper and onions over medium-high heat until somewhat cooked. Add prepared garlic and half a dozen food shakes of hot pepper sauce. Add black beans and water. Cook for 6 minutes. Add salt and pepper to taste. Cook yellow rice mix according to package directions. Put rice on a platter and spoon bean mixture over rice. Squeeze the juice of 1 lime over the rice. Top with diced tomatoes and the other lime, cut in wedges and place on the side. (We also added slices of avocado, cilantro, and a dollop of sour cream.)

Serves 4 generously !!!!

Simple Chicken Taquitos--Sarah Babbel's recipe

Cooked Chicken

Corn Tortillas (White or Yellow Corn)

Taco Seasoning packet

Canola oil

Cut or shred chicken with a fork. Place in a bowl and add a season packet. (Jack and I thought ours were a little dry so we might try adding cream cheese to them or something else to add moisture--it might have been because I used canned chicken instead of using freshly prepared chicken).

Add a small amount of oil to a skillet and add a corn tortilla one at a time to warm them so that they are easier to roll up. Add desired amount into corn tortillas, roll it up, carefully place in the pan with oil. ( I found seam side down to help them stay rolled up. Placing several in the pan at one time also helps.) Turn them until all sides were cooked.

Eat with guacamole, salsa, or beans.