super-bowl
Journal

Super Bowl of Beans and Rice!

It was an interesting assignment – to record a voiceover for a Skittles commercial that would run on the internet. I’ve worked in television and radio for decades and I’ve recorded voice tracks and read promos for as long as I can remember. But this was the first time I had auditioned for a commercial, and to my surprise I got the job!

The spot would run after Super Bowl Sunday. Was I psyched that I’d be the voice behind a Super Bowl commercial? You better believe it, baby! Then things got a little confusing. The assignment was to record a commercial about another Skittles commercial that would be shown to only one person, a teenager in California. Got that? Well I didn’t, exactly. It made no sense until I headed to downtown Chicago and saw what the spot looked like. When you see it, you immediately get it. It’s clever and it works!

The spot will run on the internet for 8 weeks. Take a look at it right here: Skittles Super Bowl Commercial Voiced by Marianne

Speaking of the Super Bowl, here’s a side dish I’ve made on many big game days that easily goes with a slab of ribs, meatballs or chicken wings. Every Cuban restaurant serves it up. Black beans and rice:

rice-beans
rice-beans

Arroz Congri – Cuban Black Beans and Rice

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February 6, 2018

In a heavy medium sized pot, turn up the heat to medium high. Add peppers, onion and garlic and saute for about 5 minutes. (This “sofrito” is the base of many Cuban dishes.)
Add rice, beans, water, cumin, bay leaf, salt and pepper. Turn the heat down to medium low and simmer, stirring occasionally until the rice absorbs most of the water. Cover and reduce heat to low and simmer for another 20 minutes without peeking in. Turn off the heat. Let it sit for a few minutes before uncovering and serving.

  • Prep: 10 mins
  • Cook: 25 mins
  • 10 mins

    25 mins

    35 mins

  • Yields: Serves 5

Ingredients

½ cup green bell pepper chopped

½ cup red bell pepper chopped

1 medium onion chopped

3 cloves of garlic minced

1 tablespoon olive oil

1 cup uncooked long grain rice

1 15-0z can black beans

1 tsp. cumin

1 bay leaf

Salt and pepper to taste

Directions

1In a heavy medium sized pot, turn up the heat to medium high. Add peppers, onion and garlic and saute for about 5 minutes. (This “sofrito” is the base of many Cuban dishes.)

2Add rice, beans, water, cumin, bay leaf, salt and pepper. Turn the heat down to medium low and simmer, stirring occasionally until the rice absorbs most of the water. Cover and reduce heat to low and simmer for another 20 minutes without peeking in. Turn off the heat. Let it sit for a few minutes before uncovering and serving.

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