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 |
