This meal is more than just rice and beans.
For my daughters I will turn these into big fat burritos with cheese and serve the salsa on the side with chips.
I enjoyed the vegan version of just rice and beans with a dollop of the salsa on top.
What I like the most was the cold crunchy salsa on top of the creamy hot beans and rice.
The girls are going to love this tonight. It’s nutritious and festive.
Rice and Beans
I boiled 1 cup of brown jasmine rice in 2 cups of water
I used 2 cans of pinto beans and cooked them in a frying pan with 4 big cloves of garlic
That’s it for that part.
This also works as a salad;
3 medium sized tomatoes
The juice of 2 limes
A nice handful of fresh cilantro
½ of a medium sized onion
½ a cup of yellow corn
I wished that I had some olives on hand but I didn’t. I thought that would really make this pop.
For the burritos I use whole wheat flour tortilla and shredded Monterey Jack, or Manchego cheese.
I roll the beans, rice and cheese together and bake in the oven for a bit then garnish with the salsa.
Of course, salt to taste