Friday, January 16, 2009

Brown Rice and Beans Tacos

I invented this recipe with ideas from my ex BF "J". My daughter gets the credit for the hot pepper sauce (Tabasco). It's a vegetarian taco and believe me, you won't miss the meat.

Brown Rice and Beans Tacos
4 - 6 hearty servings

In a 2 quart saucepan combine 2 cups water and one cup Brown Rice, 2 tablespoons lime juice, 1 teaspoon salt.

Bring to a boil. Cover, reduce to a simmer and continue cooking for 50 minutes.

While the rice cooks, prepare the following:

Small Chop:
1/4 C onion
1/4 C celery
1/4 C carrots

In a large saute pan, saute vegetables in a tablespoon of butter until soft.

To vegetables, stir in:
One can of beans (black, red, or pinto) drained
One can of crushed tomatoes
Half cup of corn (optional, I used frozen)
1/4 cup or more Salsa
Hot pepper sauce (Tabasco) to taste
Garlic as desired, optional
2 tablespoons olive oil or cooking oil
Salt and Pepper

Stir together. Keep heat low and allow to cook slowly.

When the rice is done, stir both mixtures together.

Serve hot on taco or tostada shells with your favorite taco condiments: cheese, chopped tomatoes, lettuce, sour cream, salsa.

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