The last time I made this black bean rice combo might have been back when we were living in Idaho. I could be wrong, but that's the last time I recall making it. I first had this rice dish while I was in Costa Rica learning Spanish about 10 years ago! Yeah, without practice and throw in Mexican Spanish, I lost everything. Never everything. Its like my Vietnamese, broken. When I was in Germany last summer, my Spanish seemed to get really good. I learned a bit of German in high school, so while I was there I went ahead and spoke German and added Spanish to the words I didn't know. What a horrible habit. At that point I thought I should just shut up and speak loud slow English.
This rice dish made me very nostalgic for beautiful Costa Rica and that youthful no consequence invincible existence of being in your early 20's! Yeah, a black bean rice dish did that! So this is just leftover rice fried up with some garlic, and then leftover black bean chili. At the end throw in cilantro, green onion, and a squeeze of lime. I like to serve it with a fried egg and avocado. The egg was fried in one of our favorite pans, which was from Costa Rica!! You start out with a cold pan with some olive oil, crack the egg in, and then you have a perfectly fried egg with a perfect crispy bottom. A crispy fried egg is always good with rice. Its a nice texture contrast with the rice and beans and avocado.
Lunch we are going Korean. My nostalgic memories of Korean food is not Korea, but Koreatown in Los Angeles. When I'm holding the plate over the cast iron skillet, I feel like I'm one of the ladies that walk up to your grill and do it for you. We had leftover raw chicken breast, so we marinaded it simply with honey, fermented red pepper paste, soy, garlic, and sesame oil.
Condiments. Kim Chee, fermented red pepper paste, and soy bean paste.
We were making wraps, but then decided to treat it like a vermicelli bowl, and made Korean bean thread bowls with romaine lettuce, arugula, cilantro, parsley, jalapeno, green onion, and all our condiments. Topped with peanuts. We obviously did not plan on this or we'd have tons of herbs. It was terrific! Any country could have a verm bowl, not just Vietnamese. Yum! It may be my favorite way to eat charred meats. Well, rice plates are pretty good too.
I think I got some inspiration on our Colorado trip!