Taco Beans and Rice
Recipe type: main dish
Cuisine: Vegan, Vegetarian, healthyish
Prep time: 
Cook time: 
Total time: 
Serves:: 8 (1 Cups servings)
A quick and tasty way to Make healthy tacos!
  • 4 C Brown rice, cooked
  • 1 15oz can Red kidney beans, rinsed, drained
  • 1 12oz bag Steam of the Crop Brand Frozen Santa Fe Medley corn, black beans, onions, red & green peppers (or 2 cups of small diced vegetable leftovers, or fresh cooked)
  • 1 ½ C Unsalted Vegetable stock, divided
  • 2 t Homemade Taco seasoning mix (see recipe above)(use store-bought if you omit the salt below)
  • ½ t Kosher salt, or to taste
  • Garnish with tomatoes, chopped parsley or sliced green onions, if desired
  1. Cook and defrost rice and vegetable mix in microwave according to package directions.
  2. Meanwhile, rinse and drain kidney beans and place in a large bowl.
  3. Add cooked and heated rice and vegetables to the same bowl with the kidney beans and stir.
  4. Heat stock in microwave for 2 minutes.
  5. Meanwhile measure out salt and taco seasoning mix and sprinkle into bowl with vegetable mixture.
  6. When stock is heated, reserve one half cup, and pour one cup of stock over vegetable mixture.
  7. Stir well to combine and taste to adjust seasonings.
  8. Serve immediately, or save for meals later in week, adding reserved broth as needed to moisten.
Recipe by My Sweet California Life at https://www.mysweetcalifornialife.com/taco-beans-rice/