I feel ridiculous posting about this since it was so incredibly simple, but I thought all the flavors tasted great together. I didn’t feel like cooking much for dinner, but I don’t keep ready-to-eat or frozen meals on hand (unless I have leftovers), so I was pretty close to giving up and just spooning some peanut butter out of the jar. Then I found a package of Mahatma saffron rice. I love this stuff – it’s less than a dollar and it’s delicious. It only takes 20 minutes to cook and there’s minimal effort involved, so I decided that was dinner.
Digging through my pantry a little deeper, I found a can of organic kidney beans I had forgotten about. Beans and rice! I felt like I needed a vegetable, so I thawed out the remains of a frozen bag of corn (which also provided the bowl with a hint of sweetness). And finally I grabbed two random bottles of spices – coriander and cayenne. I rarely use coriander, so I figured I’d give it a go.
I was impressed with how well those five flavors went together. Not to mention it’s pretty healthy. I heated up my last flour tortilla to eat with it (yes – I eat plan tortillas. They’re good!).
1 (5 oz) package Mahatma Saffron Rice
1 can organic kidney beans, drained and rinsed
1/2 cup frozen corn, thawed (it’d probably be sweeter with fresh though)
1 tsp cayenne
3/4 tsp coriander
Cook the rice according to directions. After it’s done, fold in the rinsed kidney beans, corn, and spices. Cook, stirring occasionally, for about five minutes. Then serve.