Feeds:
Posts
Comments

Posts Tagged ‘rice’

This week’s dinner was simple and completely vegan (save for Chad’s salad dressing). We cooked rice with beans and other veggies and served it with a salad. For dessert we had a blackberry and raspberry cobbler. Before dinner we sampled Sierra Nevada’s 2010 Tumbler Autumn Brown Ale. We both enjoyed the beer, although Jacob liked it a bit more than Chad, which is to be expected given that it was a fairly hoppy beer. Overall, this week’s dinner is a flexible and easy-to-do meal. Feel free to adjust it as you see fit!

Rice and Beans

1 cup white rice
1 can fire roasted tomatoes
1 can black beans and liquid
1 can kidney beans and liquid
1 can Southwestern corn medley
1/2 jar banana pepper rings and juice
1 cup  water
Chipotle Tabasco Sauce, to taste
Salt, pepper, and other spices (basil, oregano, cumin) to taste

Directions:

  • Add all ingredients to a large boiler over high heat
  • Allow mixture to boil for several minutes, then reduce heat to low and allow to simmer for 20-30 minutes (depending on amount of liquid remaining in pot and how moist you want the beans and rice to be)
  • Cut off heat and allow mixture to rest for at least 10 minutes before serving
  • Serve with a salad and bread of choice

Blackberry and Raspberry Cobbler
12 oz. frozen blackberries
12 oz. frozen raspberries
1/2 cup sugar (for berries)
1/4 water (for berries)
1 cup sugar (for topping)
1 cup flour (for topping)
1 cup plain soy milk (for topping)
1 tablespoon melted vegetable spread (for topping)


Directions

  • Pour berries into a 9×9 baking dish
  • Mix sugar and water (for berries) and pour over the berries
  • Mix topping ingredients and sprinkle over berries
  • Drizzle melted vegetable spread over topping
  • Bake at 350 degrees until golden brown (30-40 minutes)

Read Full Post »

%d bloggers like this: