By Stacey | Posted on June 2, 2010 | 1 Comment
I made a dish for lunch today that I really, really enjoyed. I thought I’d share the “recipe”. (I don’t always have exact amounts since I cook by the seat of my pants!) This is a great way to use up the veggies that are going to be piled up in your ‘fridges or on your counters if you or your generous neighbors have gardens.
- In one pot, make enough brown rice for about 6-8 servings.
- In a large skillet or another large pot, simmer together:
- chopped zuchinni
- chopped onion
- chopped green pepper
- chopped tomato and green chilis (I used a can of Rotel tomatoes.)
- 1-2 cans of black beans with the liquid
- 1-2 cups of fresh corn or a can of corn (I didn’t use corn today, but it would’ve been yummy.)
- 1-2 tsp. of real salt (Real salt provides a bunch of trace minerals.)
- 2-3 tsp. of no-MSG taco seasoning (You can mix this up yourself, but today I used a prepared mix.)
- minced garlic or garlic powder to taste (which for me would be about 1/2 to 1 tsp.)
- When your rice is finished cooking, mix it into your simmering vegetable mix. Stir and add a little water if necessary to make it a stew consistency.
- Serve in bowls with shredded cheese and tortilla chips. DELICIOUS!