That looks SO good! (My husband will not eat beans of any kind…I miss them! -hate cooking like a short order cook so i forgo them)
zevvooro
It doesn’t look like much, but it’s one of my go-to cheap meals! This is less of a recipe and more of a general idea that I’ve adjusted to fit my cravings of the week. It makes a ton of food, but you can always scale back as needed. Feel free to add any spices or sauces you like – the only limit is your imagination! Just be careful of the liquid to rice ratio if you make adjustments.
I’m a vegetarian, but I will include the optional meat part of the recipe:
Ingredients: – Onion – Bell Pepper – Minced Garlic – 1 Can Diced Tomato – 3 Cans of Beans of Choice (for above I did a mix of pinto, black, and red kidney) – remember to drain and rinse your beans! – 3 Cups of Brown Rice – 6 Cups Veggie Broth (or water + bullion) – Optional Veggies (as desired; for above I did minced pickled jalapeños) – Spices (as desired; for above I did salt, pepper, chili powder, paprika, cumin, salt, and pepper I think) – Optional Meats (cooked separately as desired)
Instructions: – Dice any “hard veggies” like onion and pepper – Add to a big pot with some oil of choice (I like olive oil) and sautee until soft – Add garlic and spices and sautee until fragrant – Wash brown rice, then add to the pot to warm/toast for a few seconds – Add veggie stock and canned veggies, including diced tomatoes – Bring to a boil, then cover and set on a low simmer for 40 minutes – Add beans and any optional (cooked!) meats (you can cook these while waiting on the rice) – Stir and warm everything through; ensure rice is cooked and adjust seasoning to taste
zevvooro
For servings, I usually pack these into Mason jars and eat half a Mason jar per meal. This recipe made 4 quart size Mason jars, so thats 8 servings of my usual serving size. YMMV
3 Comments
That looks SO good! (My husband will not eat beans of any kind…I miss them! -hate cooking like a short order cook so i forgo them)
It doesn’t look like much, but it’s one of my go-to cheap meals! This is less of a recipe and more of a general idea that I’ve adjusted to fit my cravings of the week. It makes a ton of food, but you can always scale back as needed. Feel free to add any spices or sauces you like – the only limit is your imagination! Just be careful of the liquid to rice ratio if you make adjustments.
I’m a vegetarian, but I will include the optional meat part of the recipe:
Ingredients:
– Onion
– Bell Pepper
– Minced Garlic
– 1 Can Diced Tomato
– 3 Cans of Beans of Choice (for above I did a mix of pinto, black, and red kidney) – remember to drain and rinse your beans!
– 3 Cups of Brown Rice
– 6 Cups Veggie Broth (or water + bullion)
– Optional Veggies (as desired; for above I did minced pickled jalapeños)
– Spices (as desired; for above I did salt, pepper, chili powder, paprika, cumin, salt, and pepper I think)
– Optional Meats (cooked separately as desired)
Instructions:
– Dice any “hard veggies” like onion and pepper
– Add to a big pot with some oil of choice (I like olive oil) and sautee until soft
– Add garlic and spices and sautee until fragrant
– Wash brown rice, then add to the pot to warm/toast for a few seconds
– Add veggie stock and canned veggies, including diced tomatoes
– Bring to a boil, then cover and set on a low simmer for 40 minutes
– Add beans and any optional (cooked!) meats (you can cook these while waiting on the rice)
– Stir and warm everything through; ensure rice is cooked and adjust seasoning to taste
For servings, I usually pack these into Mason jars and eat half a Mason jar per meal. This recipe made 4 quart size Mason jars, so thats 8 servings of my usual serving size. YMMV