About once a week I put “rice and beans” on our meal plan as one of our vegetarian meals. It’s one of my favorite weeknight dinners, especially enhanced with cheese, Greek yogurt and avocado. It’s also super easy to prepare – especially if you have a rice cooker or leftover rice on hand. There are tons of ways to morph this meal into something special – from nachos to layered bowls to tostadas. Obviously the “rice” changes into tortillas, chips, millet and beyond depending on my mood and our pantry.
That’s what happened here.
I put a cup of millet into my rice cooker and it was ready in 30. Seasoned with some salt and cumin.
Then I poured a partially drained can of kidney beans and a whole can of fire roasted tomatoes into a sauce pan to heat along with a huge handful of baby spinach, 1/4 cup chopped pickled jalapenos and about 1/2 tsp of this Southwest seasoning.
Once the spinach was cooked down and everything hot and bubbly, I layered the millet and beans in a bowl.
And then topped with shredded sharp cheddar and Greek yogurt. The avocados were dearly missed!
A dash of hot sauce finished off the dish.
Karen, Matt and I loved this, especially that it was ready in 5 minutes flat!