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Megan’s Beans & Rice Recipe

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This is a staple of our meal planning all year round. My husband says he could eat beans and rice almost every day. While I don’t quite agree, it does seems to appear on the table at least twice a month. Because of that, we make a priority of preserving lots of the below ingredients.

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Ingredients

Rice

Black or pinto beans (I cook large amounts of dry beans at a time and then freeze them for later use. Read how I do it here.)

From fresh storage: 1-2 medium onions & garlic – as much as you like!

From frozen storage: peppers, corn, cilantro

From pantry storage: jar of salsa – tomatillo or tomato

Salt, pepper and cumin to taste

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Easy Cooking Directions:

1. Put a pot of rice on to cook. I usually make 1 1/2 cups rice to 3 cups water for lots of leftovers.
2. Defrost a jar of beans. I cook large amounts of beans in our pressure cooker and then freeze servings in quart jars.
3. Or, cook your own beans, or open a can of beans. I use about 32 oz. for this recipe.
4. Chop 1-2 medium onions.
5. Chop a few cloves of garlic.
6. Heat a large pan on the stove with olive oil.
7. Saute onion until soft, then add the garlic. Cook for a few more minutes.
8. Add the beans to warm up and absorb some of the flavor.
9. Add cumin, salt and pepper to taste.
10. Add a big handful each of peppers and corn. You can add them frozen. Remember not to cook them too much, they are already pre-processed.
11. You can add a bit of salsa to the pan here if you want.
12. Mix rice into the bean and veggie mixture.
13. Add more salt, pepper, cumin, and salsa if needed.
14. Add fresh or defrosted frozen chopped cilantro to finish it off.

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We make burritos and top them with more salsa, grated cheese and sometimes yogurt or sour cream. This mixture is also great for tostadas and quesadillas.

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