23 Oct A Feast of Fridays: Spicy Texas Beans and Rice
This is one of my husband’s favorite rainy-day meals. Be sure to buy brown rice; you can make this with white rice, but it’s so much better with the brown rice. That’s what HE says, anyway!
1/2 cup chopped onion
1/3 cup chopped green pepper
2 teaspoons garlic powder
1/2 cup Texas Habanero Salsa
3 cups cooked (or canned) kidney beans, well-drained
One 14.5-ounce can diced tomatoes, and keep all the juice
One and 1/2 cups water
Salt and pepper to taste – I don’t use the salt but other people do.
3 cups cooked brown rice
What to do:
Throw everything but the brown rice into your crockpot, cover, and turn the dial to “low.”
6-8 hours later, turn off the crockpot and set the table. Just before you serve, add the brown rice.
This, and some good bread and butter, make a perfect wet-weather supper.