Rice and Beans

Prep time: 5 minutes – Cook time: 30-35 minutes – Serves: 8

From the pantry ~ Perfect side for Taco Tuesday, or Fajita Friday!

INGREDIENTS

• 2 TBSP olive or avocado oil
• 2 cups of rice
• 1 small onion – chopped
• 2-4 cloves of garlic – minced or pressed
• 3 cups of broth
• 1 cup of salsa
• 1 15 oz. can of beans – drained and rinsed

Garnishes: cilantro, jalapeno (fresh and/or pickled), extra chili flakes, and/or hot sauce…

METHOD

1. Heat a large skillet medium/medium high heat. Add oil and stir in rice. Stir until rice is toasted, grains will look golden brown. Stir often for about 8-10 minutes.
2. Reduce heat to medium, add chopped onion and garlic, continue to cook until onion is soft and a little translucent. Stir often!
3. Add broth, stir, bring to a boil, lower heat to low, and cover. Cook for 10 -15 minutes until rice has absorbed the broth.
4. While this is simmering, you can make your protein, ground beef, chicken etc.
5. Add salsa and beans, stir and cook for 5-10 more minutes, and serve.

It is so delicious, healthy, and filling, plus makes for pretty awesome burritos for next few days. Unless you have growing teenagers…

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SIDE STORY

During this time of quarantine- shelter at home- it is important to have some pantry staples. I try to only go the grocery store once every 7-10 days. Pre washed salad mixes do not last long, so we will eat that in the first few days. Some veggies last longer, such as carrots, asperagus, avocados, celery, root vegetables etc. However, I’m relying more on frozen veggies too.