Something I make sometimes that is stupid easy is my ghetto ass beans and rice. I have a fancy rice cooker that I add 3 cups of rice to with equal parts water. Then I add 2 cans of drained black, pinto, and/or kidney beans. Then dump in a jar of salsa. Let it cook the rice and stir when done.
It’s really just a dump and push start recipe and it’s not glamorous but super easy and quick. Makes like 6-8 servings. Don’t let it overcook because it can get dried out.
The cans of beans are the standard US 15 oz ones(thanks shrinkflation) and the salsa is a 16 oz jar but you can double it if you want more tomato, or add some sauce/paste.
I don’t add salt since the beans and salsa are already gonna have sodium but you can always taste and adjust. The recipe isn’t that definitive but mostly just a guide. I will add cumin and chili powder sometimes too.
Seeing how cheap and easy it was, literally just dump everything into the rise cooker hit play, I can’t complain. I did use Swedish pre-made “salsa” tho so the spice-levels was but that’s my own fault.
Next time I’m adding some fresh garlic, chili oil, more salt, even more MSG and getting some better salsa.
Aye, glad you liked it. It’s one of my super lazy meals but absolutely doctor it up however you want. The whole thing with the salsa was that a lot of recipes use a tomato base and add onion, garlic, etc. I was like, “that’s basically a jar of salsa rofl” so went with it.
I’m a spicy food nerd but I’ve found that only a little kick is just fine with this recipe. And depending on the salsa, the acid can be a bit much too. But I bet the MSG might be able to cut the acidity a bit? Idk.
Something I make sometimes that is stupid easy is my ghetto ass beans and rice. I have a fancy rice cooker that I add 3 cups of rice to with equal parts water. Then I add 2 cans of drained black, pinto, and/or kidney beans. Then dump in a jar of salsa. Let it cook the rice and stir when done.
It’s really just a dump and push start recipe and it’s not glamorous but super easy and quick. Makes like 6-8 servings. Don’t let it overcook because it can get dried out.
How many “cups” are the cans the jar of salsa, respectively? Do you have any salt?
The cans of beans are the standard US 15 oz ones(thanks shrinkflation) and the salsa is a 16 oz jar but you can double it if you want more tomato, or add some sauce/paste.
I don’t add salt since the beans and salsa are already gonna have sodium but you can always taste and adjust. The recipe isn’t that definitive but mostly just a guide. I will add cumin and chili powder sometimes too.
Trying this later today, thanks!
Hope it turns out!
It was pretty good!
Seeing how cheap and easy it was, literally just dump everything into the rise cooker hit play, I can’t complain. I did use Swedish pre-made “salsa” tho so the spice-levels was
but that’s my own fault.
Next time I’m adding some fresh garlic, chili oil, more salt, even more MSG and getting some better salsa.
Aye, glad you liked it. It’s one of my super lazy meals but absolutely doctor it up however you want. The whole thing with the salsa was that a lot of recipes use a tomato base and add onion, garlic, etc. I was like, “that’s basically a jar of salsa rofl” so went with it.
I’m a spicy food nerd but I’ve found that only a little kick is just fine with this recipe. And depending on the salsa, the acid can be a bit much too. But I bet the MSG might be able to cut the acidity a bit? Idk.
Does stirring before cooking impact the results?
I’m not sure but I usually stir it after because I’m gonna be fluffing the rice anyway.