Cheap Veggie Beans And Rice Recipes

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CHEAP VEGGIE BEANS AND RICE



Cheap Veggie Beans and Rice image

This is a simple yummy recipe I made for my husband and 2-year-old. Neither one cares for tomatoes, but they could easily be added to the recipe. This recipe is mild for the kids but can be kicked up with more spice. It's also good for families on a budget! Garnish each serving with fresh or dried cilantro.

Provided by momof3

Categories     Beans and Rice

Time 45m

Yield 4

Number Of Ingredients 14

3 cups water
3 cups uncooked instant rice
2 tablespoons olive oil
1 small onion, chopped
2 carrots, peeled and very thinly sliced
1 clove garlic, chopped
1 (15 ounce) can black beans, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can whole kernel corn, drained
1 tablespoon ground cumin
1 teaspoon lime juice
1 teaspoon chili powder
salt and ground black pepper to taste
1 cup shredded Colby cheese

Steps:

  • Bring 3 cups water to a boil in a saucepan; stir in rice. Cover and remove from heat; let stand until water is absorbed, at least 5 minutes.
  • Heat olive oil in a large skillet over medium-high heat; add onion, carrots, and garlic. Cook and stir until soft, about 5 minutes.
  • Mix black beans, pinto beans, corn, cumin, lime juice, chili powder, salt, and pepper into the skillet. Reduce heat to low. Simmer uncovered, stirring occasionally, until flavors combine, about 15 minutes. Serve bean mixture over rice; top with shredded Colby cheese.

Nutrition Facts : Calories 709.5 calories, Carbohydrate 112.4 g, Cholesterol 26.8 mg, Fat 18.9 g, Fiber 15.2 g, Protein 25.8 g, SaturatedFat 7.2 g, Sodium 1181.7 mg, Sugar 5.1 g

BLACK BEANS AND RICE WITH VEGGIES



Black Beans and Rice With Veggies image

This is a modification of a simpler recipe I found online - I used less beans and added celery, carrots, and tomatoes, plus a few other mods. I'm just posting it so I can get the nutritional values of this version, but if someone else wants to use it, enjoy!

Provided by Nell Gwyn

Categories     One Dish Meal

Time 40m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
1/2 onion, chopped
3 garlic cloves, minced
1/2 cup celery, chopped (about 2 stalks)
1/2 cup carrot, chopped
1 cup diced tomato
3/4 cup uncooked brown rice
1 1/2-2 cups vegetable stock (I used homemade stock)
1 teaspoon ground cumin
1/4-1/2 teaspoon cayenne pepper (to taste)
1 (15 ounce) can organic black beans, drained and rinsed

Steps:

  • In a large saucepan over medium heat, heat the oil. Add the onion, garlic, celery, and carrots, and saute for 4-5 minutes.
  • Add the rice and saute for 2-3 minutes.
  • Add the vegetable broth and spices. Bring to a boil, then cover, lower the heat, and cook for about 25-30 minutes until the rice is cooked, stirring occasionally to prevent sticking. You may need to add stock (or water) if the rice isn't quite fully cooked; if so, add sparingly, 1/4 cup at a time.
  • Add the black beans, stirring to mix. Cook for 1-2 minutes more, until the beans are hot, then serve.
  • This would also be good if you add chopped red bell pepper to the veggie mix. For a garnish, Greek yogurt is a tasty (and much healthier) substitute for sour cream.

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