SAUCE
1 cup water
1/2 cup thick and chunky salsa
2 (8 oz) cans no-salt-added
1 tomato sauce
1 1/2 cup uncooked instant white rice
1 cup frozen whole kernel corn
1 cup chopped red bell pepper
15 oz can black beans, drained
1 and rinsed
Directions
Combine sauce ingredients in large skillet; mix well. Bring to a
boil. Stir in all remaining ingredients. Reduce heat to low; cover
and simmer about 10 minutes or until rice is cooked and vegetables
are tender.
Servings: 6 servings
Beans 'n Rice Skillet Recipe brought to you by Recipe Ideas
Categories: Bean; Rice; Vegetable
The History of Recipes
Food historians have traced the existence of recipes back into the distant past, in truth as far back into history as the Egypt of the Pharoahs, and possibly even further than that. Having said that, mostly, these old recipes were just simple hieroglyphic instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to food historians is a collection of stone tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Later on, in The time of the romans 25BC a roman called Apicius assembled a number of documents describing recipes cooked by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, entrees and afters, a very modern way of dining. Additionally, he describes how the cooks of his times made use of many different aromatic flavours, including a few that will be familiar to modern cooks for example basil, rue and asafoetida. Moving our culinary historical trip onwards, there were a couple of interesting recipe books which were published in the 14th Century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books are nothing to do with the spicy food that we all know today, but rather accounts of the types of food enjoyed by the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many foods and herbs from Arab cooking, such as basil and rosemary. These new herbs and spices led to a surge in manuscripts on cookery, the majority of which are now in private cookery archives. When we get to the 20th century, cookery publications were in high demand, mostly as a result of more people being able to read, people having more spare time and having more money to spend. |
We hope you enjoy this Beans 'n Rice Skillet recipe.
