This is some of the Dirty Rice I made into Rice & Beans for lunch today

  • 2 Cups water
  • 1 tsp chicken (or vegetable) base or 2 bouillon cubes
  • 1 cup rice (I like Basmati or brown)
  • 1 tbs olive oil
  • 3 cloves garlic, sliced
  • 1 med onion, coarse chopped
  • 1 cup fresh mushrooms, coarse chopped or  1 (4oz) can mushrooms, sliced or pieces & stems
  • ½ cup enchilada sauce or salsa of your choice
  • ¼ cup chopped fresh cilantro
  1. Bring the water & base (or cubes) to boil, add rice, reduce heat to simmer, cover, set timer per rice package instructions – about 20 minutes for Basmati, about 40 for brown.
  2. While rice is cooking, prepare your garlic, onion & mushrooms.
  3. Heat the oil in a medium size skillet, when it comes to med high heat, add onions, turn down heat to medium and cook onions until translucent, about 5 minutes. Add garlic and stir until you can really smell the garlic (love that aroma!!) then add mushrooms. Cook on medium another 5 minutes until the mushrooms, if fresh are wilted. Turn off heat.
  4. When rice is done, stir in the onion/garlic/mushroom mixture, enchilada sauce and cilantro.

Ole’ !!

 Note: If you have any leftover rice – reheat the next day, add a can of beans and ¼ cup more enchilada sauce or salsa and you’ve got a delicious rice & beans!


One response »

  1. Pingback: TurboJam!! Day 2 of 28 – Beginner level « ReCLAIM My Life

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