Cheddarwurst. Or is it Cheddarworst?

It tasted good while I was eating it.

But alllll dayyyyyy today I've had heartburn, salty bloaty feeling and I feel sluggish.

No more cheddarworst for this family.

Tonight we are making the Durban Chicken with rice and beans. Things have gotten mix up a bit from the original plan but that's OK with me.

Vegetarian Rice and Beans
Recipe zaar recipe # 200138

2 medium onions, chopped small
1 large green pepper, chopped small
1/2 bunch fresh cilantro, stems separated from leaves and chopped stems finely, leaves reserved
2 tablespoons olive oil
1 tablespoon oregano
2 tablespoons ground cumin
1 tablespoon chili powder
2 bay leaves
4 large garlic cloves, chopped fine
2-3 tablespoons water
1 (26 ounce) can dark red kidney beans (I'm using pinto beans)
1 cup commercial mild salsa (I'm using medium salsa)
1 lime, juice of
hot sauce
1/3 cup sour cream
1 1/2 cups dry rice, cooked to yield 3 cups

In a cast iron or other heavy pot with a cover that can go from stovetop to oven, saute onion, green pepper and cilantro stems on high, stirring constantly, until onion becomes translucent. Add oregano, cumin, chili powder and bay leaves and saute another minute. Add garlic and salt, saute briefly. Add a couple of tablespoons of water to stop garlic from cooking. Immediately add beans and salsa, lime juice and hot sauce, and lower heat to medium, stirring frequently. When mixture begins bubbling, lower heat again, until just simmering. Stir occasionally and simmer for about ½ hour. You may have to add a little water from time to time if mixture begins to dry out. Preheat oven to 350 degrees. Chop reserved cilantro leaves. Add ½ of the cilantro leaves, the cooked rice and the sour cream. Stir to mix evenly throughout the beans. Cover and bake for 35 to 45 minutes. Remove from oven and stir in the other ½ of the reserved cilantro leaves.