Pico de Gallo and True Lime

                                                             

Beans and rice appear on our table with some regularity. Sometimes it's quinoa or barley or brown rice, but when I'm in a hurry, it's basmati rice which is done in about 15 minutes. The beans are generally out of a can, sometimes black beans or garbanzos, sometimes one of the various field peas.

Sometimes I cut up corn tortillas and fry them for accompanying chips.

                                                 And if I have a fresh jalapeno in the house, I make pico de gallo to top the beans and rice. It's simple and delicious (any leftover goes on scrambled eggs in the morning.) You just chop up one onion, two tomatoes, and one jalapeno. Add a quarter teaspoon of salt and some lime juice--or a couple envelopes of True Lime, which is powdered lime and is an amazingly good substitute for fresh lime. (Limes are awfully expensive these days, probably due to tariffs.)

It's a cheap and healthful meal.