During the hot summer days everyone does their best to stay out of the kitchen. It’s just too hot. Like everyone else we’ve been grilling: chicken, vegetables, venison and pork. I’ve even been grilling pizza. In order to keep with our plan to eat from our pantry and freezer as much as possible sometimes I’ve just got to use the oven and the stove top. I’ve been incorporating recipes into our menu that can be prepared at night when it is cooler and reheated in the microwave (or on the grill!) to keep the heat to a minimum inside the house.

One of my long time favorites is a simple beans and rice recipe with a little spice thrown in to help keep it interesting. Not only is this a healthy and simple main dish but it makes a great side to whatever you are throwing on the grill, it can be reheated in the microwave easily and I almost always have the ingredients on hand.

Spicy Black Beans and Rice

– 1/2c. chopped white onion
– 4 cloves garlic, minced ( I cut this back drastically for the kids)
– 1Tbsp. olive oil
– 1 14.5 oz can black beans, rinsed and drained (or dried beans soaked overnight if you have them)
– 1 14.5 oz can Mexican Style Stewed Tomatoes
– 1/8 – 1/4tsp. crushed red pepper
– 2c. prepared brown rice

Cook brown rice according to directions.

Cook garlic and onion in hot oil in medium sauce pan until translucent. Add tomatoes, beans and crushed pepper and bring to a boil. Reduce heat and simmer for about 15 minutes.

Stay cool and Enjoy!