April's Fiesta Rice and Beans
1 cup brown rice
2 bell peppers (I had a red and a green)
1 onion (I had a vidalia, use what you have)
2 cans kidney beans (I had a dark red and a light red)
2 cloves of garlic
1 can petite diced tomatoes
1 8oz can tomato sauce
fat pinch of chili powder
fat pinch of cumin
fat pinch of salt-n-pep
Saute diced peppers, garlic and onion in a little olive oil. Add rice and 2 cups water. Simmer for 45 minutes or until the rice is tender, stir it once in a while so it doesn't stick to the pan. When water is absorbed, add kidney beans, spices, tomatoes and tomato sauce. Eat.
Boom. One pot meal, easy clean up, super healthy. Squeeze on a little lime juice, top with cilantro from the garden (I would have had to drive to mom's garden across town to get the cilantro so I skipped it this time). I have an avocado in the kitchen that is going to go bad if I don't eat it soon, but forgot it was there until I had already got to work this morning. Had enough left over to take for lunch today and eat for dinner tonight. This is how I cook. If only my family saw this as a whole meal, too! Hubs would want to know what kind of meat I was serving with this side dish and Princess would pick all the onions out. Not sure when she got so picky, but I don't like it.
What are you having for lunch today?