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.
February 18, 2010 at 11:30 pm
I love Mahatma rice, I’ll definitely have to try this recipe. Their Mexican rice is really good too.