Just to keep some things in check I eat vegetarian meals about 3-4 times a week. I was looking at the forum and saw Walle's post and thought south of the border flavor sounded good. So I made a batch of beans and rice. This is definitely filling enough to be a main course but would also work as a side for Tex-Mex dishes.
1 onion
1 red pepper
4 garlic cloves
1 cup brown rice
1 can pinto beans(drained and rinsed)
1 can black beans(drained and rinsed)
1 can diced tomato
1 small can chiles or jalapenos(I used chilis)
salsa
2 TBS salt free MHGP
2 cups vegetable stock
Chopped the vegetables and sauteed in olive oil. Add the rice and coated in the oil. took some of the stock and rinsed out a near empty jar of salsa(about 3 oz). add tomatoes and beans and spices. Bring to a boil and then reduce to a simmer and cook until rice is done. about an hr for brown rice, and if you use white rice about 30 minutes. Served with a spoon and a bottle of rg02's Hab sauce he sent me.
1 onion
1 red pepper
4 garlic cloves
1 cup brown rice
1 can pinto beans(drained and rinsed)
1 can black beans(drained and rinsed)
1 can diced tomato
1 small can chiles or jalapenos(I used chilis)
salsa
2 TBS salt free MHGP
2 cups vegetable stock
Chopped the vegetables and sauteed in olive oil. Add the rice and coated in the oil. took some of the stock and rinsed out a near empty jar of salsa(about 3 oz). add tomatoes and beans and spices. Bring to a boil and then reduce to a simmer and cook until rice is done. about an hr for brown rice, and if you use white rice about 30 minutes. Served with a spoon and a bottle of rg02's Hab sauce he sent me.
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