Tag Archives: Salsa

Bean & Rice Burritos

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Bean & Rice Burritos

This recipe from the USDA What’s Cooking website

Ingredient

  • 2 cups rice (cooked)
  • 1 onion (chopped)
  • 1 can low-sodium, light red kidney beans (drained, about 15 ounces)
  • 8 flour tortillas (about 7 to 8 inches each, can use whole grain tortillas instead)
  • 1/2 cup salsa
  • 1/2 cup low-fat cheddar cheese (grated)

Directions

  1. Preheat oven to 300 degrees F.
  2. Mix the rice, onion, and beans in a bowl.
  3. Place the tortillas flat on a baking pan and put about ½ cup of the bean and rice mixture in the middle of each tortilla.
  4. Fold the sides of the tortilla over to hold the rice and beans.
  5. Bake for 15 minutes.
  6. Add about a tablespoon of salsa and a tablespoon of cheese to each burrito.
  7. Serve warm.

Please see source website for additional pictures and detailed instructions – USDA What’s Cooking website

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Buy the book (in Print or on Kindle)

BookCover - FRONT
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

***The mention of any brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

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O – Once a Month Meals | Southwest Beans & Rice

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Southwest Beans & Rice

Pam @ Once a Month Meals

Ingredients

(Ingredients modified to include Aldi brand name)

  • 2 cups Fit & Active brown rice, cooked
  • 2 cups Dakota’s Pride black beans, drained and rinsed if canned
  • 1 cup Happy Harvest corn
  • 0.5 cup Casa Mamita salsa
  • 1-2 teaspoons Stonemill Essentials cumin
  • 0.5 cup Happy Farms shredded cheese (optional)

Instructions

  1. In a bowl, mix rice, beans, corn, salsa, and cumin. Scoop into a baking dish and sprinkle with cheese, if using. Bake at 350 for 20 minutes or until cheese is melted and rice is warmed through. Sprinkle with fresh chopped cilantro or a dollop of sour cream, if desired. Serve as a side dish, or spoon into warmed tortillas and eat burrito-style.

Please see source website for pictures and detailed instructions – Once a Month Meals

Costs = $2.07

O - Cost

*If the amount is zero, the cost of the ingredient is less than $0.01 (one penny)

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.

M – Mel’s Kitchen Cafe | Red Chile Chicken with Rice and Beans

Buy the book (in Print or on Kindle)
72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans

During the A-Z Blog Challenge I will bring more recipes from across the web and around the world that contain BEANS and RICE to my fellow Dave Ramsey fans. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Red Chicken Chili with Rice and Black Beans

Mel @ Mel’s Kitchen Cafe

Ingredients

(Ingredients modified to include Aldi brand name)

  • 2 tablespoons Carlini canola oil, divided
  • 2 boneless, Kirkwood skinless chicken breast halves (about 1.5 pounds), cut into 1-inch pieces
  • 1 ½ tablespoons Stonemill Essentials chili powder, divided
  • 1 medium onion, diced
  • 1 ½ cups Rice Bowl rice
  • 4 cloves garlic, minced
  • 2 ½ cups Chef’s Cupboard chicken broth
  • 1 (15 oz.) can Dakota’s Pride black beans, drained and rinsed
  • 1/4 cup chopped green onions (about 3-4 green onions), roots and wilted outer leaves removed before chopping OR 1/3 cup chopped cilantro
  • Casa Mamita Salsa and Friendly Farms sour cream for serving

Instructions

  1. Heat one tablespoon of the oil in a medium-large heavy pot over medium heat. Sprinkle the diced chicken breast with salt and ½ tablespoon of the chili powder. Place the chicken in the hot oil and brown , stirring and flipping occasionally, until browned, 2-3 minutes (the chicken doesn’t need to be cooked all the way through because it will finish cooking later). Remove the chicken to a plate.
  2. Add the second tablespoon of oil to the pot and add the onion and rice. Cook on medium-low, stirring for several minutes, until the rice turns from translucent to opaque. Add the garlic and the remaining 1 tablespoon chili powder. Cook one minute, and then add the broth and salt (between 1/2 to 1 teaspoon) to taste. Stir well. Bring the mixture to a boil, then reduce the heat to low. Cover, and cook for 10 minutes.
  3. Add the chicken to the pot along with the beans, give it all a good stir. Recover the pot and cook on low for 10-12 minutes longer, taking care that the mixture isn’t cooking to hot or else it will burn on the bottom.
  4. Sprinkle the green onions and test a kernel of rice. It should be tender, in which case you place the cover back on, remove it from the heat and let it stand 5-10 minutes. If it’s not cooked, cook for another 5 minutes or so, stirring and checking often to make sure the mixture doesn’t burn.
  5. Fluff the mixture with a fork and serve with salsa and sour cream

Please see source website for pictures and detailed instructions – Mel’s Kitchen Cafe

Costs = $

M - Cost

Subscribe via email, so you don’t miss out on something delicious! If you like what you see, please share with your friends.

***The mention of Aldi brands and/or Dave Ramsey does not constitute an endorsement or recommendation from the brand or company.