If you’re like me and prefer a good bit of variety in your diet, don’t be afraid to experiment with different ways of embellishing the traditional rice and beans recipe. The possibilities are limitless, and you certainly won’t break the bank. Here are a few ideas to get you started.
- Layer rice and beans, leftover cooked meat, and grated cheese in a casserole dish. Bake at 350 degrees for twenty minutes, or until cooked through and bubbly. Serve with sour cream, salsa, and tortilla chips.
- Form cold cooked rice and beans into small cakes. Panfry until brown and crisp around the edges. Serve with meat gravy and a vegetable.
- Add vegetables, cut up leftover meat, and rice and beans to homemade chicken or beef broth for a quick soup. Serve with biscuits or warm tortillas.
- Fill tortillas with rice and beans, and lay seam-side down in a casserole dish. Top with enchilada sauce or salsa and grated cheese. Bake at 350 degrees for twenty minutes, or until cooked through and bubbly. Serve with sour cream.
- Add two cups of your favorite broth, some minced garlic, and a can of diced tomatoes (including liquid) to the water in which you soaked your beans. Simmer over medium-low heat until thickened, stirring occasionally. Add the rice and beans. Serve with grated cheese, sour cream, and homemade bread.
- Stuff hollowed-out green peppers with rice and beans. Top with grated cheese and bread crumbs. Bake at 350 degrees for twenty minutes, or until cooked through and bubbly.
- Make a loaf from two parts rice and beans, one part ground beef or chicken, and an egg. Top with tomato sauce and grated cheese. Bake at 350 degrees for forty-five minutes, or until cooked through and bubbly. Serve with a vegetable.
Share your own delicious ideas for rice and bean recipes in the comments!