RED BEANS AND RICE

onecrazyhouse.com

Ruth Light

This is a terrific soup for a chilly day. Start it in the morning and it will be ready when you get off work.

Can of Pinto Beans, drained (roughly 1 cup of pre-cooked beans).

Can of black beans, drained (roughly 1 cup of pre-cooked beans).

¾ cup of rice, uncooked.

¾ cup of frozen sweet corn

Diced Onion

Diced Bell Peppers

Chiphotle Pepper (I use the canned ones, you can also replace this with jalepeno peppers, but I love the smokey flavor from the Chipholte)

3 to 4 chicken breasts - uncooked - you can also substitute beef in it’s place.

Can of Diced Tomatoes

2 cups of water

The above recipe is adapted from this Crock Pot Soup Recipe - we have added it to our bag collection so I don’t have to hunt for cans, just grab, dump and come back and eat at dinner time! We buy the big giant cans and make

It is comfort food! One pot of warm goodness. This meal is hearty, filling and full of heart-friendly fiber.

1 ½ cups of wild rice.

½ an onion diced

1 can of pinto or red kidney beans

2 cups of chicken broth

1 can of diced tomatoes

Salt and Pepper to taste

Layer your ingredients in your freezer ziplock bag. You will want the rice to be on the bottom, topped by the beans and chicken, then the liquids poured over the top. The broth really makes this recipe hearty, don’t skip it. Serve with a side salad of mixed greens.

subheading: Tangy Chicken Cranberry Rice:

2 Cups of Rice (we use brown rice, not the instant kind - our favorite brand is a wild rice blend)

2 cups of uncooked cranberries (we use frozen berries)

½ Almond slivers

2 pieces of Chicken Quartered, with skins on

Sliced Orange

2 cups of water

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