Tuesday, May 8, 2012

Mexican Beans and Rice

 This is a super easy, quick to make dinner that tastes delicious!  Pre-cook some short grain brown rice in your rice cooker and leave on the warm setting.  Combine 2 cans of low-sodium, preferably organic, pinto beans (drained and rinsed) with 2 cans of Rotel original diced tomatoes with green chiles in a medium saucepan.  Bring to a boil and let simmer for a few minutes.  Serve the bean mixture over the rice and top with your favorite toppings:  shredded cheese, sour cream or plain yogurt, green onions, etc.  We had this dish last night with my husband's famous homemade guacamole.  The recipe will be listed below.
Devin made his beans and rice into a burrito/taco.  He designed the plate himself!  This is a high protein, meat-free meal that your family will love!  


2 ripe avacados, mashed
1/2 large white onion, diced
2 jalepenos, diced
2 roma tomatoes, diced
1 tsp. lime juice
Salt and pepper to taste

Combine all ingredients and serve immediately.  (Best with Tostitos multi-grain tortilla chips.)

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