I am so surprised by how much the lads love this for dinner.  My version comes from a recipe I found in a great frugal living book called ‘The 21 dollar Challenge‘ – I’ve modified it a bit, using brown rice instead of white, and omitting the spices suggested for those in the house who aren’t keen on such things.

I also have added the crushed corn chips which I sprinkle on top – it’s great comfort food and easy to make from staples in the pantry.

Ingredients:

A tablespoon or two of olive oil

A teaspoon of crushed garlic

1 1/2 cups of brown rice

1 teaspoon of veggie stock combined with 1 cup of hot water

400 gr tin of tinned crushed tomatoes

2 x 400gr tins of red kidney beans

Method:

Warm olive oil in medium sized saucepan, then put garlic in for  a minute or so, before placing the rice in, stirring to cover with the garlicy oil. After a minute or so, add tinned tomatoes, hot water/stock, and kidney beans. Cook slowly (it takes about 45 minutes), adding hot water if it is starting to look too dry, until rice is cooked through. Serve with crushed corn chips, guacamole, adollop of sour cream, and a green salad.

Be prepared for kids to ask for seconds.Oh, and our dog loves it too!

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