Red Beans and Rice with Prickly Pear Cactus
Dried red beans and rice, hot sauce, dried herbs and spices with bell peppers, S&P, Mexican oregano, tomato, red onion, olive oil, garlic, jalapeno and a cactus paddle.
Prepare the rice and beans according to package directions or even better, make your own.
Meanwhile, prep the vegetables. 10 minutes before the rice is done, saute all but the cactus until tender, about 4 minutes.
Grill the cleaned cactus paddle for 2-3 minutes per side until fork-tender. Take care not to overcook.
Fold all the vegetables into the bean and rice mixture and cook another 2 minutes to distribute flavors.
Serve topped with a squeeze of lime, queso bola and hot sauce.
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