Easy Beans and Rice-Green Light
Once upon a time I decided to buy a couch for my new tiny apartment. It turns out that folding chairs are not the best thing to sit on. Plus it’s a little embarrassing to offer your guests a seat that they could easily pack up and carry home.
My butt is happy but my wallet is sad. Like, really sad. My food budget is in shock and meat will be a rarity over the next few weeks. Totally worth it, though, because I can now eat my meals on my fabulous new couch with TV trays pilfered from my parents’ basement.
Enter Easy Beans and Rice. This is one of those recipes that keeps on giving. I loved it the first night and it was even better the next day for lunch wrapped in a whole wheat tortilla. You can easily sub in whatever type bean you have on hand and spice it up any way you like. I loved the additions of sharp cheddar cheese, lettuce, and avocado. This recipe hits all the marks for a green light special: whole grains, protein, fiber, and healthy fats. Enjoy!
Easy Beans and Rice
1 cup brown rice, dry
3 cups vegetable or chicken broth
1 8-oz can tomato sauce
1 14.5 oz can beans ( I used black beans, rinsed and drained)
1 4-oz can diced green chilies
1 1/2 tsp cumin
1 tsp chili powder
1 tsp salt
1/4 tsp garlic powder
Preheat oven to 350 degrees.
In a 9 x 13″ pan, combine the rice, broth, beans, tomato sauce, green chilies, cumin, chili powder, salt and garlic powder. Stir well then cover TIGHTLY with tin foil. Place in oven and bake for 90 minutes. Serve with sliced avocado, lettuce, and shredded cheese if desired.
Notes: Recipe from Eat Live Run. This casserole is a staple in my kitchen, even when I’m not broke. It also makes for a great side dish when serving enchiladas or tacos.