Wednesday, July 6, 2011

Beans and Rice

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.

1 comment:

  1. I emailed this to Katie and then realized maybe the rest of you would like it too- more good beans and rice recipes:

    We have done the indian and hawaiian versions both with success :)