to finish off the running theme of what we had to eat on saturday, an ongoing exercise in self gratification at my ability to produce three meals in one day.

dinner wasn’t nearly as fabulous as lunch, but we did have leftover breakfast (apple crisp) for desert (this time topped with ice cream).

this is a (somewhat) healthier dish than the version i used to make while living in the college dorms. back then, with only a microwave to cook with, and meal plan allowing 10 meals a week, i had to get creative. I used to load up on the flavored rice side dishes that you could buy at the grocery store. all you had to do was add water and cook in the microwave. To add some flavor and substance (and stretch the side dish into a meal for two) I would add a can of beans and a can of tomatoes (or rotel, to spice it up). Here is my updated/healthier/slightly more homeade version.

Rice + Beans + Tomatos = Good

a few cups cooked rice (brown for us)
1 can tomatos
1 can beans (I prefer kidney or black beans)
2 TBS chili sauce
1.5 TBS cumin
salt to taste

Mix above ingredients on stove top until heated through. enjoy!

This is a great meal when we have leftover rice from the previous night’s dinner. This takes around 10 minutes to prepare from recipe ideation to plating the food. While not the most fancy of meals, it’s easy and substantial. And it can easily be reheated the next day with some feta cheese sprinkled on top for a great lunch!