Friday, September 24, 2010

Rice and Beans

Rice and beans combined make a perfect protein.

Brown Rice, cooked according to package directions
(Use chicken stock in place of water for a richer flavor; add a tad extra for veggies.)

While the rice is cooking, add (with about 25 – 30 minutes left to cook – I just chop and toss while cooking):

  • 1 medium carrot, quartered and diced (or 12 – 14 baby carrots cut up)
  • ½ long celery stalk, quartered and diced
  • Onion, diced
  • Cumin
  • Garlic Powder
  • Chili Powder
  • Parsley

After cooking, add:

  • 1 can beans (white, black or red), not rinsed, loosely drained
  • ¾ can Petite diced tomatoes (Red Gold with green chilies– Hot, or whatever you like)

If serving right away, heat until beans are warm. Or allow to cool and store in refrigerator; reheats well.

Would be good wrapped in tortilla or with a few corn chips. (Not too many, they are high glycemic.)

What is your favorite way to make rice and beans?