Double Duty Beans and Rice: Two Meals Cheap and Easy

Serves 6
I came up with this one as I was cleaning out the pantry and trying to use up leftover rice and canned goods that were close to expiration dates.

Main Mix:
1 cup dry rice (white or brown or a mixture)
2 cups chicken stock
1 can black beans, drained and rinsed
1 can Rotel
1 cup frozen whole kernel corn
Salt to taste

Meal One – Bean and Rice Burritos
Salsa
Sour Cream
1-2 cup Sharp cheddar cheese
6 tortillas

In a 3 qt. saucepan combine the rice and chicken stock. Bring to a boil then simmer until rice is cooked (about 20 minutes). Add beans, Rotel, and corn. Reserve 2 cups for Meal two. If mixture is bland feel free to add any spices or seasonings after taking out the 2 cups. Serve on warmed tortillas with cheese, sour cream, and salsa if desired.

Meal two – Chicken Tortilla Soup
2 cups leftover bean and rice mix
1 lb. boneless, skinless chicken, cubed, cooked
2 cups chicken stock
1 can cheddar cheese soup
½ cup milk
½ jar salsa as hot as you like

1. Combine chicken and chicken stock in a large saucepan on medium heat. Add the leftover bean and rice mixture
2. In a small bowl combine the cheddar cheese soup and milk. Stir until smooth and add to the chicken, beans and rice. Stir in the salsa.
3. Heat thoroughly, serve with broken up tortilla chips (a great way to use those broken chips at the bottom of the bag) and cornbread.

Kristin Girard 2012

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