We had this for dinner last night and it was a good, basic, frugal recipe that was actually pretty tasty for how simple and easy it was. We all loved it. We used it as the base for a salad and put a bunch of spinach from our garden and salad dressing on it. Jocelyn rolled the beans and rice up in the spinach leaves and ate it like a lettuce wrap. We made it with Pinto beans. You could also make it with a taco salad or roll it up in tortillas for burritos.
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And here's the recipe:
Baked Red Beans & Rice
1 cup long grain rice
1 1/4 cup vegetable broth
2 cups tomato salsa
1 16 oz. can kidney beans, drained & rinsed
1/2 tsp. chili powder
salt & pepper
Preheat oven to 350 degrees. Combine the rice and broth in a lightly oiled 2-quart casserole dish. Stir in the salsa, beans, chili powder and salt & pepper to taste. Cover tightly and bake until the rice is tender, about 1 hour.