Last-Minute Mexican Rice & Beans

We have all had those nights when you don’t have anything ready and need to get dinner on the table ASAP. When this happens, you need a back-up plan.

Here’s one of my favorites — Mexican Rice & Beans. This is an easy recipe to throw together at the last minute. And it’s very nutrient-dense.

Last-Minute Mexican Rice & Beans

Ingredients

Brown rice, organic if possible, and better yet, sprouted
Frozen homemade chicken broth, homemade if possible; if not, use packaged organic chicken broth
Canned beans (black or pinto, organic if possible)
Grass-fed butter, raw if possible
Lacto-fermented salsa (see my recipe here)
Leftover roasted grass-fed beef or chicken
Sour cream (to make sour cream, just leave raw cream sitting out in a warm place overnight with a little added sour cream or buttermilk)
Sea salt
Optional: Avocado

Equipment

Rice cooker

Directions

1. Make your rice according to the directions on your rice cooker (or you can do it the old fashioned way — but it’s a lot easier with a rice cooker). The only change you should make is to substitute chicken stock for the water. This will greatly boost the nutrient content of the meal.

If you are using brown rice, you will need to let it cook longer — so you may want to use white rice if you’re short on time. Not as nutrient dense, but the chicken broth will help matters.

2. Warm the canned beans in a saucepan. Add a little chicken broth and let it cook down. Add sea salt to taste.

3. If you are using roasted beef or chicken, warm it up in a saucepan.

4. Grate some cheese (fastest way is in a food processor).

5. When the beans and rice are done, add some butter to the rice (to taste) and then layer the rice, then the beans, then the roasted meat in bowls.

6. Sprinkle grated cheese on top.

7. Serve with lacto-fermented salsa and/or sour cream and/or avocado.