This recipe was birthed this week when I tried out an old favorite recipe with RAVE guidelines. :-) We ate it topped with cheddar cheese and salsa, and in tortillas.
1/4 cup water
14 oz veggie broth
1 cup rice (I just used white rice - it's what we had on hand)
1/4 green pepper
1 small onion
1/2 tsp minced garlic
3/4 cup frozen corn
1 14 (or 16) oz can pinto beans
salt and pepper
seasoning salt (like Lawry's) to taste (optional)
Pour the veggie broth and 1/4 cup water into a covered medium-size saucepan and bring to a boil. Add the rice, stir, and reduce the heat to low. Cover the pan and simmer until the rice is tender, about 20 minutes (if using fast cooking white rice).
Saute onion, bell pepper and garlic in a 12-inch skillet over medium heat until tender.
Add corn, pinto beans, salt and pepper. Cook until heated through. Set aside until the rice is ready.
Stir the rice into the bean mixture. Enjoy!
(Recipe structure taken from "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross)
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