Friday Recipe: Rice and Beans Red and Green
April 30, 2010 | Written By: Healthy Schools Campaign
Today we have a guest post from HSC supporter Kathryn Guylay, creator
of the Healthy Kids Ideas Exchange, an online forum and blog that
addresses nutrition, cooking, gardening and more. You can read more
about Kathryn's story here, or check out the Healthy Kids Idea Exchange
here. Thanks to Kathryn for this recipe and video!
Whole Grain Lunch/Dinner Recipe: Rice and Beans Red and Green
Ingredients and Approximate Cost
- 1 rice-cooker cup uncooked long grain brown rice – approximately 3/4 cup standard measure ($0.36)
- 1 cup canned pinto beans, drained and rinsed – ½ of 15 oz can ($0.45)
- 1/2 cup frozen peas – 1/6 of a 16 oz bag ($0.30)
- 1 to 1¼ cup salsa, fresh if possible ($2.50)
- 1 green onion ($0.10)
- ½ teaspoon each of cumin, chili powder, oregano ($0.75)
- ¼ cup chopped cilantro – ½ a bunch ($0.50)
- ½ cup shredded Monterey Jack cheese ($0.50)
Directions
Cook
rice in water (or broth) in a rice cooker. When the rice is finished
and still hot, stir the peas into the rice and let sit for 1 or 2
minutes. Pour rice and peas into a large bowl and mix in the beans,
salsa, green onion, cumin, chili powder, oregano and cilantro. To
serve, sprinkle with shredded cheese and warm up in the microwave until
cheese melts, 1 to 4 minutes depending on microwave.
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Total cost: $5.46
Number of servings: 6
Cost per serving: $0.91
Costs based on Peapod.com online pricing. Condiments and spices are calculated as a 25-cent estimate each time they are used.
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