Friday, November 22, 2013

Lime Rice and Salsa Beans

One more recipe from my last class. This is is really simple. You can serve it as a hearty side dish or as a meal in itself. We used the Salsa Fresca we had made during class, but you can use any salsa you have.

Lime Rice & Salsa Beans
(serves 8 as a side or 3-4 as an entree, costs $1.75)

Baked Lime Rice
1 cup rice
1 ½ cups water
juice of ½ a lime (or more if you like tart flavors)
2 Tablespoons chopped cilantro (optional)

Salsa Beans
1 15 oz. can red kidney beans, rinsed and drained
½ cup salsa
½ teaspoon salt
½ teaspoon pepper

Preheat oven to 400°F.

In an ovenproof medium saucepan, bring water to a boil. Add rice and stir. Cover and bake for 17 minutes. Remove from oven and let sit for 5 minutes. While the rice is resting, heat the beans in a small saucepan until hot. Add salsa, salt, and pepper and stir to combine. To serve, stir lime juice (and cilantro if using) into rice, and pour beans on top.

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