Recipe: Easy-Does-It Rice and Beans with Veggies

This dish can be wrapped up in a tortilla, or eaten plain over rice.

Ingredients:

• 1/2 white onion, chopped
• 1 clove garlic, chopped
• 1 Tbsp of olive oil (estimate: pour gently counting for 1 second)
• 1 can of black beans, un-rinsed
• 1 handful of mushrooms, peppers, or half a can of diced tomatoes, depending on what you like
• 1/2 packet of taco seasoning, or whatever other seasoning you like
• 1 cup of rice
• 1 package of tortillas (optional)
• A few pinches of salt
• A few pinches of pepper (optional)
• Shredded cheese (optional)
• Salsa (optional)

1. Combine 1 cup of rice and 2 cups of water in a pot. Add a small slice of butter if you like. Cook according to the directions on the bag/box of rice (this usually includes bringing it all to a boil, covering with a lid, setting it on simmer for 20 minutes, and then keeping it covered off the burner for 5 minutes. But it depends on the type of rice you bought, so read up and plan accordingly.)
2. In a separate pan, turn the heat up to medium-high. Add your olive oil. Once the oil is hot, add the onions and garlic. Stir them around until the onions glisten.
3. Add a pinch of salt.
4. Add pepper if you like pepper.
5. If you want mushrooms, now is a good time to add them. Let them cook for a bit until they get soft.
6. Stir in the can of beans, un-rinsed.
7. Add your peppers/tomatoes if you want them. Make sure you drain them if they come in a can. The dish won’t need more liquid.
8. Add your taco/other seasoning and stir it all around.
9. Set it on simmer until your rice is ready.
10. You can serve the bean mixture over the rice, or combine it with the rice and wrap it up in a tortilla.
11. Add cheese and/or salsa if you like.

If you’re feeling ambitious, serve all of this with a side of steamed veggies or salad.

You’re ready to eat.