Oooh, creativity...
Taco/burrito filling:
Boil 3/4 c of each (dry rice and beans) with
4 cups water
1 tablespoon vegetable broth powder
2 teaspoons chili powder
1/2 teaspoon cumin
1 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoons olive oil
Simmer for 45-60 minutes.
You could also steal the seasonings from these two recipes and add the rice-
Soup:
2 tablespoons olive oil
1 medium yellow onion, chopped
3 cloves garlic, minced
2 sprigs rosemary
2 (15-ounce) cans white beans, rinsed and drained
1 pound tomatoes (2 cups), cored, seeded and diced
2 cups water
4 cups low-sodium broth (chicken or vegetable)
2 bay leaves
1/2 pound ditalini
1/2 cup freshly grated parmesan
Burritos:
1 pound broccoli, cut into bite-size pieces
1 (15-ounce) can white beans, rinsed and drained
1 cup coarsely grated Monterey Jack
1 cup chopped fresh cilantro
1 tablespoon olive oil
2 teaspoons ground cumin
4 large flour tortillas
| Total SparkPoints: 54,624 |
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| |
50,000 |
52,499 |
54,999 |
57,499 |
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59,999 |
| SparkPoints Level 17 |
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