Combining rice and beans will give you the perfect protein, but what can you do besides a dish like red beans and rice? A lot.
Part of what we like so much about combining beans and rice is that they typically create very budget-friendly meals and are quite versatile. Here are two great rice and beans recipes from our friends at 5dollardinners.com — many of these can be made for under $5.00 and feed your family.
Brown Rice with Black-Eyed Peas and Greens
Ingredients
1 ½ cups brown rice, uncooked
One bunch mustard greens, sliced [can substitute with any greens you like]
One small red onion, chopped
4 garlic cloves, crushed
2 tablespoons butter or dairy free margarine
3 cups cooked black-eyed peas
1 15-ounce can diced tomatoes with chilies, drained
Salt and pepper to taste
Directions
Cook the brown rice as directed on the package. Slice the stems out of the greens you choose, roll up the leaves and slice them finely so they will cook faster. This is called a chiffonade.
In a large skillet, melt the butter and add the chopped onion and crushed garlic. Sauté for 3 to 4 minutes or until the onions begin to be translucent. Add the sliced greens and sauté for 2 to 3 minutes or until wilted.
Stir in the black eyed peas and diced tomatoes. Simmer 10 to 15 minutes and serve over the brown rice.
Slow Cooker Black Beans and Rice
Although this recipe calls for black beans you can substitute any bean of your choice.
Ingredients
One cup black beans
1 tablespoon olive oil
1 cup brown rice
Two garlic cloves, crushed
1 15-ounce can diced tomatoes
1 teaspoon ground cumin
Salt and pepper to taste
Corn on the cob [enough for one cob per person]
Directions
If you have purchased dried beans in the store, soak your beans overnight in water. In the morning, rinse and drain them and then cook the soaked beans for an hour in a saucepan with at least 2 inches of water over the beans. You can also use two 15 ounce cans of precooked black beans and, in that case, you do not need to pre-soak. Just put them in the slow cooker after draining and rinsing.
Place the olive oil in your slow cooker and stir rice around in that oil. Add the cooked black beans, diced tomatoes, garlic cloves, ground cumin, salt and pepper plus 2 cups of water. Set your slow cooker on high for 6 hours.
Prepare corn on the cob as you usually do and serve with black beans and rice.
Image: iStockPhoto
