Heather C Heather C is a married, mom of three: big sis Lily and identical twins Natalie and Sophia. She has been guest blogging for Mumbling Mommy since February of 2012 and began working as a Social Media Editor in 2014. After nearly a decade in banking, she now works part time at a doctor's office specializing in breastfeeding medicine and spends the rest of her days in her Midwest home as zookeeper/stay-at-home-mom. Heather C is also a runner, hiker, yogi, bike rider and more. She reads when she finds more than a few minutes to herself and she hosts a lot of pajama dance parties in her kitchen. In her spare time, she's the co-leader for her daughter's Girl Scout troop and an active member of the school's Parent-Teacher Committee as well as a certified postpartum doula.

With our family’s recent move, we found ourselves trying this beans and rice recipe as we worked to be extra budget friendly AND use up food in our leftovers pile and cabinet so we had less to move. I made dinner one night and accidentally ended up with the most amazing beans and rice. The simplicity of the meal is what really draws me to share it with you, but honestly, it’s not just that.

This meal is actually healthy and delicious, too. With cooler fall temps quickly approaching, make sure you add this beans and rice recipe to your menu plan.

Beans and Rice Recipe Ingredients:

1 can (15 oz) pinto beans, drained and rinsed

1 can (15 oz) black beans, drained and rinsed

1 cup quinoa (uncooked)

1 cup brown rice (uncooked)

1 small tomato

1 small onion

½ medium green bell pepper

1 cup corn, drained and rinsed if canned, frozen is also fine

2 cups filtered water or stock of your choice (I strongly suggest stock.)

2-4 tbsp. taco seasoning to taste

DIRECTIONS

  1. Prepare brown rice and quinoa separately according to their
    packages.
  2. Dice bell pepper, tomato and onion. Sauté in a small skillet
    using a small drizzle of your preferred cooking oil until soft.
  3. Combine cooked veggies, rice and quinoa in a medium or large
    stock pot (3 quart size at least).
  4. Add water or stock, corn, and beans to your stock pot and
    bring to a boil, stirring occasionally.
  5. Reduce to a simmer. Add taco seasoning. Mix thoroughly.
    Continue heating over low to medium heat until liquid reduces to your liking.
  6. Serve warm with tortilla chips. Top with cheese, salsa and
    sour cream (Omit dairy if serving vegan.)

*We used all organic or locally grown ingredients.

**Our taco seasoning and stock are homemade according to recipes found in the 101 Days of Real Food Cookbook.

This produces a nice large amount of beans and rice (no, seriously!), easily enough to freeze half for another meal. This meal is great on a tight budget, perfect on nights when you forget to defrost dinner and even makes a fun dip for parties or to take to potluck dinners.

Please try this beans and rice recipe and feel free to adjust and add ingredients as
you wish. Let me know what changes you make so we can share with others.

Happy cooking!

 

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