- 1 cup long grain brown rice
- 1 tablespoon dry onion flakes
- 1 tablespoon dry celery
- 1 tablespoon dry green pepper
- 1/4 teaspoon garlic powder
- 2 vegetable or other flavored
bouillon cubes
- Dash red pepper flakes, or cayenne
pepper
- 1/4 cup bacon bits OR sausage
flavored TVP
Combine the brown rice and all of the
other ingredients in a resealable plastic
container. I like to use zip-lock bags.
Label and Seal and the container. Store on
the pantry shelf. This is enough for 1
package of mix. Make several at a time for
the most convenience.
To Prepare:
- 2-1/2 cups water
- 15 oz can of beans (any kind:
Kidney, Black-Eyed Peas, Pintos, Chick
Peas, Black Beans whatever you have on
hand)
- 1 or 2 tablespoons olive oil
- 1 tablespoon soy sauce (optional,
but good)
- 1 package of Homemade Bean and Rice
Mix
In a 2 quart sauce pan, bring the water
and undrained, canned beans to a boil. Stir
in the oil and soy sauce as it heats. When
the mixture boils, stir in the package of
Beans and Rice Mix. Stir it all up, put on a
good lid and reduce the heat to very low.
Cook the mixture for 45 minutes over low
heat.
Serve with cucumbers, fresh fruit, and
warm tortillas. I like vinegar sprinkled on
mine, although red pepper sauce is good on
it too. Red kidney beans or black beans make
the prettiest dish, but any type of beans
can be used. If desired, you can put a
package of the mix in a brown paper lunch
bag, and then place a can of beans in the
bag beside it. This would keep the mix and
the beans together in one place, so you
don't' have to hunt for canned beans when
you are ready to prepare it. Be sure to
label the paper bag if you go this route.
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