A few weeks ago I visited my best friend, Ruchi in
St. Louis, where she
attends med school. We checked out the gorgeous fall foliage, ate frozen
custard, went on a brewery tour at
Anheuser-Busch, attended a lovely
Thanksgiving potluck and even attended a boot camp class. The trip was
especially fun since I lived in St. Louis for a few years when I was in junior
high but haven’t been back in years, so everything felt both familiar and new
at the same time.
 |
| 18 years of friendship |
While I was there, I had a few opportunities to play in
Ruch’s kitchen. For the Thanksgiving feast I made my
brownies (by request)
sprinkled with sea salt. The second dish was a bit more of an adventure…
The life of a medical student is pretty much filled with
studying, class, and more studying, so I decided to save Ruch some time by
making her food for the week. The requirements? Healthy, vegetarian and
preferably with veggies. Also, whatever she happened to have with her kitchen.
I ended up making something that was healthy, filling and colorful that looked
and smelled as delicious as it tasted. I enjoyed it when I came home I
recreated it in my own kitchen. And best of all? It’s easy. Recipe and photos after the jump.
Hearty Healthy Beans
and Rice
What you need…
- 2 cups
cooked brown rice
- 15 oz
can black beans
- 1 tbsp
taco seasoning (hot)
- 8oz
salsa (medium)
- Chopped
veggies (for this version I used 6 mini yellow and orange peppers and 2
tomatoes)
What to do…
- Cook
brown rice based on directions
- Heat
black beans (with liquid) in small pot
- Add
taco seasoning and salsa, stir
- Simmer
black bean mixture until it starts to thicken, remove from heat
- While
rice and beans are cooking, chop veggies
- Once
rice and beans are done, add bean mixture to rice
- Add
veggies and stir; heat from beans and rice will cook the veggies slightly
Katie wanna come to my house and make some food?? :-) This is Mika btw.
ReplyDeleteI'd love to :)
ReplyDelete