Lunch
Easy Mexican Rice
A quick version of restaurant-style Mexican rice, cooked with tomatoes, onions, garlic, and spices. A staple side for any Tex-Mex meal.
Ingredients:
- 1 1/2 cups uncooked brown rice 3 cups water
- 1 (1 ounce) package taco seasoning mix
- 1 (15.25 ounce) can kidney beans, drained
- 1 (15 ounce) can tomato sauce
- 1 (14.5 ounce) can diced tomatoes, drained
- salt and pepper to taste 1/2 cup shredded lettuce
Directions:
- In a saucepan bring 3 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 45 minutes. Remove from heat and let stand for 15 minutes.
- Stir in taco seasoning, kidney beans, tomato sauce, diced tomatoes, salt, pepper and lettuce.
- Cook over medium heat until heated through.