SKILLET RICE & BEANS

 new favorite from Vegetarian & More! (By Linda Rosensweig)

 

 
Tonights meal had significantly more flavor to it! It was Skillet Rie & Beans! I love recipes that only call for 5 ingredients… especially if one of them is water! I was a little nervous after last nights meal which was fine, and I’d try again, but this had a LOT more flavor…
1 can (16oz) Black Beans, rinsed & drained
2 10 oz cans of Rotel Mexican style tomatoes (see picture) – I bought mine at cub in the italian aisle.
2 cups Mixed Vegetables (corn, peas, green beans, lima beans)
1/2 cup salsa (Ortega medium)
2 cups brown rice (instant)
In a pot, or nonstick skillet combine the beans, tomatoes (with juice), vegetables and salsa. Add 1 cup of water. Bring to a boil.
Meanwhile microwave the instant brown rice in a microwave safe container. – if you followed the recipe out of the book it had you putting the rice in the mixture, but i’m a time saver kind of gal. 7 minutes in the microwave, and i’ve got dinner on the table! WOOT!!!!
Combine, and bon appetite!
It was SUPER great. I’d make this Super cheap – super amazing dinner again, and it packed in 18 grams of protein.
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