Rice and beans with vegetables
4 oz canned green chilies
about 2 lbs vegetables chopped (I like just yellow squash
but use what looks good)
2 cans black beans
1 ½ cup rice long or
medium grain
2 cups water
1 tb cumin
Heat pan at medium high with 1 tb oil or butter, add rice
and cook for 1-2 minutes, add veggies and cumin and stir. Add beans and top with the 2 cups water. Cover and cook for 20 minutes on low. Because of the water in the veggies, cooking
the rice will not be an exact science with the proportions, but it my
experience, this dish is hard to ruin, so don’t worry if it seems to wet, stir
and cook it a little longer, if too dry and not cooked, add a little liquid and
cook 5-10 minutes more.
This is a go to dish at our house, because the prep work is
easy and fast with very little hands on time.
We always have rice and beans in our pantry, so it works as a way to use
up veggies, and it is a pretty cheap meal to make. And it tastes great!
This recipe makes a lot for leftovers. You can cut it in half, or just enjoy the
leftovers, they reheat well. Check back Tuesday,
and I will have a list of things you can do with these leftovers to make new
meals out of it!
What an excellent and fabulously simple idea!! Definitely trying this soon. Keep up the good work, Alison, even in the midst of all the craziness :)
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