Thursday, September 23, 2010

Rainbow beans and rice

You may have noticed we eat a lot of beans in this house, this dish has three different beans in it. I tend to make this on the days Hubby heads out of town for a long period of time.  One reason is because it is an easy and comforting dish.  The other reason is because its a vegetarian dish and Hubby needs his meat or its not a complete meal (if I make this for him I usually add kielbasa.)    The kids and I love this and we have fun adding our own toppings and customizing this for our own tastes - we do the same when we make chili.  The kids love extra sour cream and cheese - crushed up tortilla chips are a hit with them too.  I like some spice so I add a lot of chili powder and chopped jalapenos among all the other toppings.  Enjoy!

Rainbow Beans served over Rice

1 cup rice
2 teaspoons oil
1 cup chopped onion
1 (15ounce) can diced tomatoes with green chilies
1 (8 ounce) can tomato sauce
1 (15 ounce) can each of white beans, red beans, black beans
1 cup frozen corn
½ - 1 teaspoon chili powder (depending on your taste)
1 teaspoon cumin
1 teaspoon garlic powder
Optional: shredded cheddar cheese, chopped jalapeños, diced tomatoes, sour cream, crushed tortilla chips

Cook rice according to directions
Meanwhile, heat oil over med-high heat and add chopped onion cook until tender. 
Drain the beans and rinse.
Add tomatoes and tomato sauce to pot, add the beans, corn and seasonings. Reduce heat to med-low and simmer until rice is done cooking.
Spoon rice into bowls and top with beans.

Variations:  This dish can made with any type of bean.  Whatever you have in the pantry will do
For a heartier meal you can add chopped kielbasa to the onions and sauté before adding the rest of the ingredients.

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