Last night I made rice to go with dinner, but the fish was done before the rice. We made couscous in a hurry and then ate that, and I decided to use the leftover rice to make boxed lunches for us, since there wasn't really any leftover fish. I checked our pantry but we were out of, well, a lot of stuff. So I plugged the ingredients into Allrecipes.com and found this recipe for Easy Mexican Rice.
You will need:
1 can kidney beans
1 can (large) tomato sauce
1 can diced tomatoes
1 1/2 cups brown rice, cooked [if using a slow cooker, use uncooked rice and 1 1/2 cups water as well)
Taco seasoning
Procedure:
1. Drain and rinse kidney beans; drain diced tomatoes.
2. Add beans, tomatoes, and tomato sauce to brown rice, stir.
3. Add taco seasoning.
You can heat everything together over a stove or in a crockpot if you would like, but if you are making boxed lunches, they'll all be microwaved together anyway. Next time you make rice, just make an extra cup and a half and make some taco casserole to have in stock for healthy lunches.
I'm making this right now, but I was wondering: Do you drain the kidney beans? What size cans of tomato sauce and tomatoes? And how much taco seasoning?
ReplyDeleteThank you!
Yes, I drain and rinse the kidney beans, and I use the 14 oz cans of tomatoes and the 8 oz cans of tomato sauce.
DeleteAnd taco seasoning is to taste - probably about 1-2 tbsp.
DeleteI'm making this right now, but I was wondering: Do you drain the kidney beans? What size cans of tomato sauce and tomatoes? And how much taco seasoning?
ReplyDeleteThank you!
If you click through to the original recipe, it does use a 15oz can of sauce, but I think I used an 8oz and water.
Delete