I got this recipe from my friend, nutritionist Allison Reyna (www.foodaslife.com). I am not fond of spending hours slicing and dicing, but I do like to eat healthy. so, when I come across something quick, easy and healthy, I try it and pass it on!
Here is a great recipe when you are behind on your grocery store shopping. All good pantries should be stocked with staples such as canned beans, whole grains such as brown rice and quinoa, and good quality dried herbs. Throw in whatever goodies you can find in your pantry and bring the leftovers to work the next day for lunch.
2 cups instant brown rice or quinoa
1 (8-ounce) can tomato sauce
1/2 cup prepared salsa
1 tablespoon onion flakes
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white or red kidney beans, rinsed and drained
1 (11-ounce) can corn, drained
Salt and freshly ground black pepper
Cook rice/quinoa according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice/quinoa is cooked. Fold in rice/quinoa and season to taste with salt and black pepper.