Pinto Beans, Brown Basmati Rice and Shoepeg Corn with Cajun Seasonings and Cuban influence
We had some leftover rice from a stir fry meal last week and some pinto beans in the freezer, so I did a bit of searching on one of my favorite food sites, key words 'rice and beans,' and found a couple recipes, here and here, that sounded good. Combining elements from each, we ended up with the meal you see here. I had a can of shoepeg corn and decided to add it for some interest. I also chopped up some fresh savory, oregano, chives and thyme to add some flavor. Since we don't have 'Cajun' seasoning on the shelf, I combined cayenne, chili powder and smoked Spanish Paprika. To finish, I added some French breakfast radishes for garnish and crunch.
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