Another rice and beans recipe since I loved my red beans and rice recipe! This one has lots of protein, fiber, and iron and not to mention, is gluten free and vegetarian!
Black Beans and Rice
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Makes: 4 servings
Total Time: 30 min
Ingredients:
2 1/4 cup water
1 cup rice
1 tbs olive oil
1 clove garlic, minced
4 tablespoons salsa
2 (15 ounce) cans black beans
1 (15 ounce) can diced tomatoes
Instructions:
1. Place the water in a saucepan and bring to a boil. Add the rice, cover; and cook over low heat for 20 minutes, or until most of the water is absorbed. Remove from the heat and let stand for 5 minutes, or until all the water is absorbed.
2. Meanwhile, place the olive oil in a saucepan over medium heat and add the garlic. Cook for 2 minutes and add the salsa.
3. Drain the beans and add to the pan. Add the tomatoes with their juice and stir well.
4. Cook for 15 minutes or until most of the liquid is absorbed, and serve hot over the rice.
Tortilla Soup
Source: Adapted from College Cooking by Megan and Jill Carle (LINK)
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Makes: 4 servings
Total Time: 30 min
Ingredients:
6 corn tortillas
2 teaspoons canola oil
salt
1/2 pound boneless, skinless chicken breasts
1 (32-oz) container Mexican Tortilla flavored broth (Swanson brand)
1 cup water
1 cup salsa
1 (14-oz) can corn kernels
1 (15.25-oz) can black beans
1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 400 degrees. Cut 2 of the tortillas into thin strips and place on a baking sheet. Toss the strips in 1 teaspoon of the oil and season with salt. Bake for 7 to 10 minutes, until crisp.
2. Chop the remaining 4 tortillas into small (1/4- to 1/2 inch) pieces.
3. Cut the chicken into bite-size pieces and place in a large saucepan with the remaining 1 teaspoon of oil. Cook over medium-high heat, stirring occasionally, for 5 minutes. Add the broth, water, shopped tortillas, and salsa. Drain the both the corn and beans and add them both to the pan.
4. Bring the soup to a boil. Reduce the heat to medium-low, season with salt and pepper, and simmer for 15 minutes.
5. Ladle the soup into bowls and top with the cheese and crisp tortilla strips.
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| Tortilla Soup |
Taco-Roni
Source: Ready Set Eat (LINK)
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Prep Time: 5 min
Cook Time: 15 min
Makes: 6 servings (1 cup each)
Ingredients:
2 cans (15 oz each) Chef Boyardee Beefaroni Pasta
1 can (14.5 oz) Hunt's Diced Tomatoes, drained
1 can (15 oz) Rosarita Premium Whole Back Beans, drained, rinsed
1 cup frozen whole kernel corn
1 teaspoon ground cumin
1/4 cup shredded reduced fat Mexican cheese blend
1/2 cup broken yellow tortilla chips
Instructions:
1. Place Beefaroni, drained tomatoes, beans, corn and cumin in large saucepan; stir to combine.
2. Bring to a boil over medium-high heat. Reduce heat, cover and simmer for 15 minutes. Sprinkle with cheese and broken chips just before serving.
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| Taco-Roni |
My mom and I made this for dinner from one of her cookbooks. We changed the recipe a bit with the spices and made it vegetarian. However, you can easily use chicken broth instead of vegetable broth like the original recipe called for. Enjoy!
Also- sorry for the crappy picture! I forgot my camera at home and had to use my phone :(
Black Bean and Rice Bake
Adapted from Sandra Lee Semi-Homemade Comfort Food Cookbook
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Prep: 15 minutes
Bake: 30 minutes
Makes: 5 servings
Ingredients:
Nonstick cooking spray
2 cups vegetable broth
1 package (5.6 ounce) Spanish rice mix
1 tbsp extra virgin olive oil
3 cups thinly sliced yellow squash and zucchini
1 can (10 ounce) diced tomatoes and green chilies, drained
1 tsp chili powder
1/2 tsp paparika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp cumin
1/8 tsp cayene red pepper
1/2 tsp sugar
1/4 salt
1 can (16 ounce) black beans, drained
1 1/2 cups shredded 4-cheese Mexican cheese blend
Instructions:
1. Preheat oven to 350 degrees. Spray a 1-1/2 quart casserole dish with cooking spray; set aside.
2. In a medium saucepan, combine broth, rice mix, and oil oil. Bring to a boil; reduce heat. Cover and summer for 6 to 8 minutes or until all liquid is absorbed. Remove from heat.
3. Meanwhile, in a medium bowl, stir together squash, diced tomatoes, seasonings. Season to taste with salt and pepper; set aside.
4. Spread beans in bottom of prepared casserole dish and top with 3/4 cup of the cheese. Spoon half of the squash mixture over cheese. Top with cooked rice. Spoon remaining squash mixture over top and sprinkle with remaining 3/4 cup cheese.
5. Bake for 30-35 minutes or until heated through. Serve warm.
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| Black Bean and Rice Bake |
