Superfast Southwestern Red Beans and Rice
I live in the Midwest and spring is…well, she is fickle. Typically, in the Midwest, we get one of two spring options. We have winter until sometime in June or at the end of March we go from six feet of snow on the ground to the center of the equator with no transition. There’s no telling what you’ll get. A mild winter doesn’t mean an early spring. Nor does a long, deep cold winter mean an early spring. Spring does what it wants. I think that’s on purpose. I think most people just glide past spring when we think of seasons. We long for summer, we love fall, we loathe winter (only some of us) and spring? Well, it gets mentioned last.
This year, however, has been the most beautiful Spring I can remember. It’s gorgeous. It’s pleasantly warm in the day time and still cool with a snap in the air at night. We still get some frost, but the girls can wear shorts to school most days. We have to leave the heat on for over night, but during the day we can throw open the windows and the air actually smells sweet.
My grass looks like a green carpet that you want to go roll around in.
Today I want to talk about this dish. When I first tried the recipe, I was skeptical and when I dumped the ingredients in the pot I got even more skeptical and wondered if we were going to have to have McDonald’s for dinner, but everyone loved this dish (except for Baby Bee who hates 80-90% of everything I cook for dinner). I was afraid the Princess wouldn’t eat it because 1) beans 2) tomatoes, but even she loved it. The best part of this dinner it is literally on the table in fifteen minutes with minimal effort from the cook. I’m not going to go into another essay on how busy weeknights are. I don’t care of it you have kids or not, weeknights are frequently busy with time crunched and limited and this is a great way to get a healthy dinner on the table in fifteen minutes with minimal effort. Even more exciting is that you can keep all the ingredients in the pantry to save you on one of those nights.
- 1-8oz package of precooked brown rice (like Uncle Ben’s)
- 1-16oz can light red kidney beans, drained and rinsed
- 1-14.5oz can of diced tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1 glove of garlic, diced
- In skillet over medium heat, add rice, beans, tomatoes and spices. Bring to a boil, cover and reduce heat and simmer until heated through and liquid is absorbed, about 10 minutes.
- Serve with warm tortillas or shredded cheese, although if you’re watching calories neither of these are necesary.