Thursday, February 23, 2012

Saucy Beans and Rice (Gluten Free February)

1 cup Rice (uncooked, brown or white)
1 can Diced Tomatoes
1 can Kidney Beans
1 cup Frozen Corn
1/2 cup Salsa
Water (1/4 cup for white rice, 1/2 cup for brown, more as needed)
1 tbsp Chili Powder
1/2 tsp Basil
dash Hot sauce (optional)
Small Onion, chopped
Garlic Clove, minced
Cooking Oil

In a tablespoon of oil, saute onions and garlic until soft. Add in the rice and stir until coated. Add tomatoes, beans, chili powder, basil and water, bring to a boil. Reduce heat to a simmer, add corn and cover. Check periodically to see if more water is needed (test by whether the rice is firm or not). Stir in the hot sauce and salsa, warm for 5 more minutes and serve.

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