The Meal Planner


This is a super easy way to spice up your rice and add a bit more nutrition. Serve as an accompaniment for tacos, enchiladas, taquitos, etc.

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Serves 6 as a side dish


2 tbsp taco seasoning (homemade or store-bought)
1 1/2 cups of rice
3 cups of water
1/2 can rinsed and drained black beans
1/2 cup frozen corn

Combine all ingredients into rice cooker and turn on. That's it.
(Or make in a pot according to rice directions with taco seasoning, corn and black beans added along with the rice and water)
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THE RESULTS?
Fast, easy, delicious.


Meal Ideas:

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6 Responses
  1. Jules Says:

    I just love your new blog! I have a few books with weekly, bi-weekly or monthly meal preps. I have done the once a month cooking with my girl friend, we cooked for a whole day and had enough meals for the month (if not more) in the freezer! It was great and will probably do it again before this next babe!! Greats ideas on here though...


  2. Good idea on stock piling before the next babe comes. Our church organizes a week's worth of meals to be brought to your house in the first week of being home with your new baby...it's so great to not even have to THINK about cooking during that time. My mother-in-law is also coming to help out and plans to cook for us, but I don't know how long I can give up control of my kitchen! After that first week, I'll probably have the itch to get back in and take over :)


  3. Mrs. Querido Says:

    Perhaps the reason you don't like authentic Mexican rice is because you don't fry the rice prior to cooking it. Honestly, I have no idea why you do that, but my husband always makes rice that way. Then add a can of diced tomatoes (or you could do fresh diced too) and some corn. Season with garlic and onion to taste. I throw a little pico de gallo seasoning in there as well. We usually do black beans as a side dish.

    Another yummy way to eat rice Mexican-ly is to make a pico de gallo salad (diced up tomatoes, onions and cilantro) and throw that in with regular rice...I even put some corn it too. It was so pretty to look at and delicious to eat. Oh, I squirted a little bit of lime over it to give it some zing :)

    I just found out tonight that my husband DOES like gourmet food and presentation. He just never mentioned it because of budget restrictions. So, now I am reading your recipes and trying to figure out how to do them on my budget :)


  4. Thanks for the Mexican Rice suggestions. I'm not sure if it's frying the rice or not that I don't like? I always thought it was just that the rice absorbs the tomato juice...I'm not sure. My Mother-in-Law is a full-time missionary and has spent lots of time in Mexico. She is currently living in Guatemala and has been there about 3 years now. When she was home this summer she cooked "Spanish Rice" which I am assuming is pretty similar to Mexican Rice (it sounds the same as you are describing it). I just wasn't crazy about the tomatoey rice....but also I have no idea if she fried it first. I ate it by scooping it up with tortilla chips and topping it with salsa and sour cream...that was the only way I really liked it!

    How do you do black beans as a side dish? Do you use the ones from a can? Do you add anything special to them?


  5. Mrs. Querido Says:

    Yes, we use the black beans from a can. Dump a can in the pan, add some garlic and onion (or if you dislike the texture of onion as I do, use onion powder..lol!), throw a little bit of cilantro in (you can chop it or just tear it into pieces like my husband does). The last part is my secret ingredient: squirt a little bit of lime juice (fresh or bottled, your pick) over the beans. So yummy!

    We use black beans so much, we should probably buy stock in them...lol :)


  6. Mmm...that sounds delicious. I'll try that next time we make a Mexican meal.