Simple and Nutritious Black Rice Bowl

Have you ever tried black rice?  Black rice has a nutty and slightly chewy texture as compared to regular rice and it is packed with nutrients…

I had black rice once in a local restaurant, since the black rice was mixed with white rice and quinoa, I could not tell the “real” texture of it. Well, I got very curious and it is when the search for the black rice started…after checking into a few stores I finally found it at Sprouts, one of my favorite places to buy organic vegetables and fruits.  I was so happy to find organic black rice selling by the bulk and yes, it is a bit more expensive than your regular white rice, but so worth the extra cost.

Nothing especial needed to cook the black rice, the ratio that I used was 1:2, 2 cups of water or any liquid for 1 cup or rice.  I used the rice steamer and it was super easy.

It was weird…first because the rice is really black, second, when rinsing it, the water came out pretty dark and slowly changed to somewhat purplish.  Once cooked, the rice has a mix of black and dark purple color, super interesting. Now the texture it was what got me hooked to it…mild nutty and slightly chewy…a great combination of texture…not to mention that black rice because of the color is rich in antioxidant anthocyanin, the same antioxidant found in berries such as blueberries, raspberries and cranberries.

For this recipe you will just need a few ingredients…I went with Kielbasa sausage just because I was in a hurry and it was just there… please feel free to use whatever vegetable you have in your refrigerator such as broccoli, Brussels sprouts, cabbage, etc…


  • 2 Kielbasa sausages, sliced
  • 1 red onion
  • 1 head cauliflower, cut into small pieces of approximately 1 ½ in
  • Salt and pepper to taste


In a wok or frying pan under medium heat place and sausage and stir fry until both sides of the sausage as lightly browned. Set aside.

In the same pan stir fry the onion until soft, do not overcook, set aside together with the sausage.

Add vegetable oil to the pan and the cauliflower, stir until desire consistency. Once cooked, return the sausage and onion to the pan.  Mix well and serve over rice.

I hope you enjoy this simple and yet so tasty rice bowl using black rice.

Did you know that black rice is also known as forbidden rice or purple rice? The dark purple color is due to the high content of anthocyanins.  Black rice contains more protein when compared to other rice varieties and is a good source of iron.

Thank you for stopping at Color Your Recipes…have a colorful day!

Chicken with Spicy Sausage

This is a simple recipe where chicken is cooked together with sausage. The outcome it is delicious and great served on rice.

I hope you all had a great time during this holiday…and yes, I am starting the year with this tasty chicken dish, and yes the recipe is very simple…as you can imagine, chicken and spicy sausage…all together cooked on a 10 inch cast iron skillet…yum!

I must admit that I should use more often the cast iron skillets that I have…I recently acquired a grill pan as well…the only, I mean more than one reason that I am very skeptical is that after using it, the cast iron pan requires some “babysitting” and they are sure heavy to handle. Although everytime that I cook with it I am very pleased with the depth of the flavor…and this chicken recipe is no different.

If you own a cast iron skillet you must try this dish…the chicken has so much flavor in it and the sauce over rice is just delicious!


  • 1 lb chicken legs
  • ½ teaspoon dry oregano
  • 3 Italian sausages, spicy
  • 1 tablespoon olive oil
  • 1 can diced tomatoes
  • 3 to 4 cloves garlic, finely chopped
  • 1 small onion thinly sliced
  • ½ cup white wine
  • ½ cup chicken broth
  • ½ teaspoon freshly grated lemon zest
  • ½ teaspoon dry rosemary
  • ½ teaspoon dry thyme
  • Salt and pepper to taste
  • ⅓ to ½ cup frozen peas
  • Fresh parsley for garnishing


In a medium bowl, season the chicken with garlic, oregano, salt and pepper to taste.

Heat approximately ½ of the olive oil in a 12-inch cast-iron skillet over medium heat. Add sausage and cook, turning occasionally, until browned on all side. Transfer to a cutting board and cut after cool, slice crosswise into approximately ½ inch.

Add the remaining olive oil to the pan and increase heat to medium-high. Add the chicken (remove as much garlic as possible) and cook, turning occasionally, until browned on all sides. Transfer to a plate.

On the same cast-iron, add the garlic, onion and sauté. Add the can of diced tomatoes, chicken broth and wine, stir occasionally. Add salt and pepper to taste.

Return the chicken and sausage to the pan, add the lemon zest, rosemary and thyme.

Cover and simmer until the chicken and sausage are cooked thoroughly, for about 15 to 20 minutes. Add the frozen peas and cook for another 5 minutes.

Garnish with fresh parsley and serve over rice.

If you enjoy this simple chicken with spicy sausage, you might want to check all the others Poultry Recipes.


Did you know that cooking with cast iron cookware you can increase the levels of iron in your food?

Thank you for stopping by Color Your Recipes…have a colorful week!

Navy Bean and Barley Soup with Sausage and Kale

This is a very hearty soup, especially during the cold weather that we are experiencing. Yes, even here in Southern California, as a matter of fact, this week we are expecting cold weather with possibility of rain. This soup is a complete meal and it is very comforting. I use the pressure cooker to cook the beans and barley after soaking them overnight.  Therefore, the cooking time is very short, making it very simple and a great weekday dinner.


1 ½ cup navy bean
½ cup barley
1 bay leave
½ tablespoon olive oil

1 can low sodium, low fat chicken broth
½ tablespoon olive oil
1 small onion chopped
3 stalks celery
3 medium carrots
2 large Kielbasa smoked sausage
Kale to taste

Sal and pepper to taste


Wash and soak the navy bean and barley in water overnight. Place the navy bean and barley in the pressure cooker with 3 to 4 cups of water, bay leave and ½ tablespoon olive oil. Cook in high heat until the pressure starts, then turn to low and let it cook for 10 minutes.

In the meantime, sauté the onion with ½ tablespoon olive oil, add the sausage, the carrot and then the celery.

Add the sausage with the celery and carrot to the cooked navy bean, add chicken broth, salt and pepper to taste, cook for another 2 to 3 minutes.

Add the kale and let it cook for 1 minute. Remove from the heat and serve hot.

Did you know that barley has high content of fiber? The soluble fiber from barley reduces coronary heart disease and the risk of type 2 diabetes as well as colon cancer.

Thank you for visiting Simple Recipes…have a colorful week!

Chicken Sausage and Peppers

This is a very easy, simple and quick to fix meal. You can serve this chicken sausages (or any sausage of your preference) with rice or even inside a bun. It is colorful and sure very tasty. I used the chicken sausage with apples, it is great since the apple in the sausage give a slightly sweet taste to the dish.


4~5 chicken sausages
1 onion
1 yellow bell pepper
1 red bell pepper
Sal and pepper to taste
1 tablespoon soy sauce


Slice the chicken sausage, onion and the peppers.

In a pan sautee the sausage until slightly brown, set aside.

In the same pan, sautee the onion and the peppers. Add the soy sauce, salt and pepper to taste. Place back the sausage, mix gently and add the chopped cilantro.

Remove from heat and serve.

Thank you for stopping by Simple Recipes and have a great week!