Rice and Beans

This makes a good side dish, but we use it as burrito stuffing. If you have an instant pot or a rice cooker, that is best, if not you can cook the rice separate and cook the rest in a stew pot and combine later.

1.5 C Rice

1 20oz Can of Diced tomatos  (drained, save the water)

1 10oz can of Rotel (spiced) tomatos (drained, save the water)

1 can of dark or light kidney beans (drained, save the water)

3 Celery stalks chopped

1 med onion chopped ( we use red for color)

1 small can of corn, (drained, save the water)

1/4 C sliced black olives

1T Olive oil

Cilantro, pepper,salt to taste

2 C water (combine saved water and add fresh to 2 C)

In an instant pot, cook under pressure for 6 MIN

Once done, this can be spread on a tortilla with some refried beans and topped with lettuce, salsa, vegan sour cream.  We keep this in the fridge for fast lunches all week

 

 

 

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