Monday, July 15, 2013

Rhinestone Cowboy Caviar

On of my favorite recipes in the world was created by my amazingly talented friend Jessica.  It's so delicious, inexpensive, quick, and easy to make that it has become a weekly staple in our house for over five years.  No other recipe has managed that kind of longevity in my kitchen.  The recipe is a take on the famous Cowboy Caviar dip, which Jessica jazzed up into an entree, and declared it Rhinestone Cowboy Caviar.

Jessica's Rhinestone Cowboy Caviar takes less than 30 minutes to whip up, which is one of my favorite things about it. It also is made up of ingredients you probably already have sitting around your house. You saute some onion and garlic in oil, toss in a can of black beans and a can of diced tomatoes with green chiles, cook for a little bit, stir in a handful of cilantro, and then serve it on quinoa (or rice), and finish the dish by topping it with two poached eggs.

I follow Jessica's recipe pretty precisely, The only thing I do differently is that I serve the Rhinestone Cowboy Caviar on quinoa instead of basmati rice.  I'm not a big rice person, but I love quinoa, and I think it adds a nice texture to the dish.  If you eat it with a moderate portion of quinoa (3/4 cup cooked), half of the total black bean-tomato mixture, and two poached eggs on top, this whole dish is under 500 calories total.

HERE is the link to Jessica's awesome Rhinestone Cowboy Caviar!

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