Rice and Beans

It can’t be glamorous every night and we don’t have the budget to go all out on every meal. A package of black beans from Cost Co and some veggies made tonight’s “Red Beans and Rice.” I got the inspiration from the link, but made some alterations.

  • Instead of ham, I used leftover, frozen chicken from a slow cooked whole chicken.
  • I used brown rice instead of white rice.
  • I put one can of beans in the saucepan with juice
  • I added chopped veggies (except the peppers, which I like crunchy – they go in at the end)
  • I added 1 cup of water
  • Pinch of terragon
  • Douse of thyme
  • Bit of poultry seasoning
  • Dash of ground mustard

I boiled the above concoction for 30 minutes to match up with the brown rice.

Served with a salad and some rice milk to make a tasty, affordable treat!

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This entry was posted in Main Course and tagged , , , , by Rabi. Bookmark the permalink.

About Rabi

I have gluten sensitivity (different than an allergy, or Celiac Disease) and lactose intolerance. I am constantly learning new cooking techniques and love to cook and bake. My goal is to combine sustainable, ethically grown and raised food into recipes that are visually appealing, healthy and repeatable by visitors to the blog. Thanks for reading!

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