A while back, Sumiko wrote about how her family saves money by eating a lot of beans and rice. We don't eat beans and rice very often (unless there's meat involved), but I did find one meatless recipe that suits my entire family. I'm hoping to find more, but I can only experiment so much before people start starving! Anyway, I enjoy this recipe because it's cheap, healthy, low in fat, and high in good protein. It's also very filling!
Beans and Rice Casserole
1 cup uncooked brown rice
2 cups kidney beans
1 Tbsp olive oil
1 large onion, chopped
14.5 oz can diced tomatoes with chiles
1/4 cup salsa
2 tsp chili powder
1/4 tsp salt
Shredded cheddar cheese, optional
Sour cream or Greek yogurt, optional
Cook rice according to package directions. I put 1 cup brown rice and 2 1/4 cups water in my rice cooker. Once the rice is done, transfer it to a bowl and add the kidney beans; mix to combine.
Preheat oven to 350 degrees.
Heat oil in a skillet over medium heat. Add onions; saute until tender. Add un-drained tomatoes, salsa, chili powder, and salt. Cook until heated through.
|You don't need the name brand (i.e. Rotel) tomatoes; generic works just fine!|
Grease an 8 inch square baking dish (or any 2-qt dish). Spread one-third of the rice mixture in the bottom of the dish; top with one-third of the tomato mixture.
If you're going to add cheese, put a layer of cheese, followed by another layer of rice and another layer of tomatoes. Add more cheese, then one more layer of each the rice and tomato mixtures. I left the cheese out, figuring people could put whatever cheese they wanted on their individual plates.
Cover with foil and bake for 30-35 minutes or until heated through. Serve as is or with cheese, sour cream, olives, green onions, avocado, hot sauce, tortillas, tortilla chips, etc. I chose to eat mine with taco sauce, avocado, and Greek yogurt, while my husband chose to turn his into a burrito by putting it into a tortilla with some hot sauce, cheese, and lettuce.