Friday, March 2, 2012

Beans and Rice Bowl

1 cup brown rice
1 15-oz can red or pinto beans, drained and rinsed (or 1 1/ 2 cups cooked beans)
1 cup shredded lettuce
1 cup chopped tomato
1 green bell pepper, chopped
1 onion, chopped
1/ 4 cup chopped cilantro
3/4 cup salsa

To cook brown rice:   Put 2/3 cup of the water in a medium saucepan and bring to a boil over high heat.   Add the rice and return to a boil.   Decrease the heat to low, cover and cook for 45 minutes, or until the rice is tender and the water is absorbed.   Set aside.   Fluff with a fork before adding to bowl.   In a microwave safe bowl, you will need to place half of each of the vegetables (not salsa) and the rice and beans in it. Mix it well and cover the bowl with a lid. Allow the mixture to cook for about 3 minutes on high. Take it out and stir it well. Then return it to the microwave and cook for another two minutes. Stir in the rest of the ingredients and serve.  

Recipe Tips Beans and rice form what many call a "perfect" protein.   You get great nutrition for your body and great taste.   Cook your beans ahead of time and freeze them in 1 1/ 2 cup servings to have a quick meal on hand at all times.     You can also cook your rice ahead of time and freeze it as well.     However, I find that I like the texture of the rice best when it's cooked fresh.

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