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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