Rice and beans are an easy and inexpensive go-to for a portion of weekly meals. It is also a great meatless option that still provides the needed protein when paired with a whole grain such as brown rice. A 1/2 pound of beans ($1-$3 depending on the variety) can be stretched a long way. I like to try different varieties from the self serve isle of Whole Foods when I want a change from my beloved local Camilla beans. A cooked pot of a 1/2 pound of beans will give me 10 servings which I will eat with greens, a lean protein or sometimes I’ll create a veggie bowl of fun. Changing things up by adding a variety of sautéed veggies and other chopped vegetables is an easy way to transform an otherwise plain dish. It’s also easy to prep ahead of time by simply peeling and slicing onion and bell pepper and sweating them out over medium heat in water. Once the water cooks out, I add a 1/2 tbsp. of butter and a pinch of salt and pepper to brown them and add a punch of flavor. This can be stored in the fridge all week until needed. Check out one of my go to bowl mixes below for an easy change to a rice and bean week.
A Bowl of Fun
1 cup cooked rice
1 cup cooked beans ( any color)
1/2 cup sautéed onion and bell pepper
2 tbsp. fresh jalapeño chopped or sliced pickled jalapeño
2 tbsp. sour cream
4 tbsp. salsa of choice
1/2 cup fresh diced tomato
1/4 cup shredded cheese
1/2 cup guacamole
1. Add half of the rice,beans and sautéed veggies to each bowl and microwave for 1- 1.5 minutes each.
2. Divide cheese evenly and add to each bowl.
3. Add remaining ingredients in layers.