July 18, 2011

RECIPE: Super Hearty Beans and Rice

This is one of my very favorite dishes when I just want to EAT and feel full. It's meatless, it takes less than 25 minutes to make, and it's very healthy and filling.

Here is a printer-friendly version!

Super Hearty Beans and Rice

1 cup long-grain white rice (you could definitely use brown rice)
2 tsp. olive oil
1 large onion, chopped
1 can (15 oz) red beans, drained and rinsed
1 can (15 oz) black beans (do not drain these)
1 can (14.5 oz) diced tomatoes seasoned with garlic and onion
1/4 tsp. garlic powder (or 1 clove fresh garlic, minced)
1 cup frozen yellow corn (no need to thaw)
1 teaspoon chili powder
1/2 teaspoon cumin
Toppings: Shredded cheddar cheese, sour cream, guacamole, onions, etc.

Cook the rice according to package directions.

While the rice is cooking, heat a large skillet over med-high heat and add 2 tsp oil. Add the onion and cook until the onion is soft, but not brown. Add the red beans, drained and rinsed, to the skillet. Then add the black beans WITH the liquid to the skillet.

Add the tomatoes with their juice, the garlic powder, corn, chili powder, and cumin. Stir to blend well.

Bring just to a boil, then reduce the heat to low, and simmer about 2 minutes. When the rice is done cooking, stir the rice into the bean mixture. Top with cheddar cheese.  Makes 6 servings.

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