1 c Raw brown rice (steamed)
5 cn (16 oz) black beans (rinsed
And drained) 1 Chopped onion
2 lg Green peppers, chopped or
Diced 2 lg Red peppers, chopped or
Diced 2 1/2 ts Ground coriander
4 tb Veg. Worcestershire sauce
2 tb Tobasco sauce
1 Scant Tbs. salt
2 pk Chopped, frozen spinach
(thawed and squeezed) Spray large casserole dish with something like Pam. (We used a LARGE, round Le Creuset dish.) Cook rice ahead (we used a steamer so that the rice wouldn't stick together). Saute peppers, onions, spinach, and seasonings. Add rice and mix. Add rinsed beans and mix. Heat through (covered). Enjoy.
The Cuisine of Nicaragua is as diverse as its inhabitants. It is a mixture of criollo style food and pre-Columbian dishes. When the Spaniards first arrived in Nicaragua they found that the Creole people present had incorporated foods available in the area into their cuisine. Despite the blending and incorporation of pre-Colombian and Spanish influenced cuisine, traditional cuisine changes from the Pacific to the Caribbean coast. While the Pacific coast's main staple revolves around local fruits and corn, the Caribbean coast's cuisine makes use of seafood and the coconut.
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