Mexican Haystacks

D*Delicious and BrightBlueKitchen
Serves 6

1 Tbs olive oil
1/2 onion, diced
1 tsp minced garlic
1 1/2 c rice*
1 can tomato sauce
1 1/2 tsp chicken base
1 1/2 c water
1/4 tsp (ish) cumin
1/4 t chili powdersalt & pepper to taste
fresh cilantro (optional - I didn't have any)
1 cup corn kernels
1/2 cup diced carrots
1/2 cup frozen peas


*It called for basmati.  I used long grain, since that's all I had.  I'm sure it'd be great with basmati.

Cook it all in one pan!!!

Heat olive oil in a large skillet (that has a lid!) & saute onions.  Add garlic toward the end so it doesn't scorch.  When onions are translucent, stir in rice until toasted (just a couple minutes).  Add everything else except cilantro.  Bring to a boil, cover, reduce heat TO LOW & simmer until rice is cooked.  BE CAREFUL not to let it go too long.  This said 13-16 mins, but I would maybe check after 10. 

Serve on top-
black beans, fresh tomatoes, cheese, "guac" which turned out to just be packaged smashed avocados, sour cream, & crunched up tortilla chips.  Salsa would be good,

White Bean Chili

White Bean Chili, click here for Original Recipe

Precooked chicken or beef

saute onion (for 20 min on low) and garlic
3 stalks of chopped celery
1 can of tomatoes
2 c garbonzo beans (or small white beans)
I had frozen leftover Costa Vida salad Dressing  I put in place of chilies and tomatillos

• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground coriander seed
• 1/4 teaspoon ground cumin
• salt and pepper
• chopped spinach  and Corn 
• (add the last 5 min)

Saute onion and garlic in pan.  Add everything else to crockpot.  Could be frozen

4/14/15 one time I made it with ground beef and I loved how it turned out.  the contrast between the white beans and the dark meat was great.  I also added chopped spinach which added great nutrition and contrast.

Serve with shredded cheese, chopped tomatoes, avocado and tortilla chips.