This recipe is so easy and delicious – perfect for a throw-together weeknight meal.

Mama’s Easy Spanish Rice:

When I asked my mother-in-law to teach me how to make her famous Spanish rice, this was not at all what I expected. It could not be any easier – or more delicious.

1 cup white rice

1 Tablespoon oil

1 ¾ cup water

¼ cup Pace Picante Salsa (seriously)

Heat oil on medium heat in a large skillet, add rice, stirring every two minutes until golden brown. Pour in water and Salsa, bring back to boil and immediately turn heat to low. Cover (don’t peek!) and cook on low for 25 minutes.

Refried Black Beans:

1 can black beans

¼ cup onion finely chopped

1 clove garlic

1 Tablespoon Oil

Salt to Taste

½ tsp chili powder

¼ tsp cumin

¼ tsp. cayenne pepper (if you like things spicy)

Heat oil over medium heat in a heavy skillet (I use my cast iron) cook onion and garlic until soft and fragrant, add spices, stirring for 1 minute. Add beans, smashing with a fork to desired consistency. If the mixture is too thick, just add a little bit of water. Cook until heated through.

Fried Plantains:

3 large ripe Plantains, peeled and sliced into ½ inch pieces.

2 tablespoons butter

salt

Steam sliced plaintains until fork tender. Heat butter in a deep skillet over medium heat. Fry plantains on one side and then the other until crispy and golden brown. Drain on a plate with paper towel and lightly salt while still hot.

The finished product:

Layer Spanish rice and refried beans in a bowl, top with cheese, sour cream and cilantro. Place fried plantains on top.

Let me know what you think in the comments <3 Kelli