Zesty Red Bean and Rice Salad

This looks kind of like the Mexican chicken and rice recipe, but is more of a salad. its still super delicious and filling. You can make it as a meal in itself or as a side, it would probably go best with a Mexican dish or grilled chicken or something. I topped it with homemade croutons and ate it alone.


Ingredients

2 C water
1 C rice (I used brown, if so add 1/2 c water)
1 tsp. dried thyme
1 tsp. cayenne pepper (or use red chili flakes)
1 can kidney beans, drained and rinsed
1 C green pepper, chopped
1 can petite diced tomatoes with green chilies, drained
1 C onion, finely diced (I used one green onion)

In saucepan, add water, thyme and cayenne pepper. Bring to boil and add rice. Cover and reduce heat to low. Cook for 20 min. (45 for brown rice) or until rice is tender.

In a large bowl, combine rice, beans, bell pepper, tomatoes, and onion. Serve warm or cold. May top with croutons.


Homemade Croutons

3-4 slices stale bread, cubed
1 T olive oil
garlic powder
Italian seasoning
salt
pepper

Toss all ingredients together in mixing bowl, place on cookie sheet, and set under broiler. Turn after three minutes and continue until crispy all over.

Chicken Tortilla Soup

Ingredients

1 celery stalk
1 med. onion (I used green)
1 T olive oil
1 T ground cumin
1/2 lb. boneless, skinless chicken, cubed
1 can chicken broth
4-5 C water
1 C corn
1 can diced tomatoes (drained)
1 can black beans (drained)
1/2 C peas (opt.)
1 lime or lime juice
cilantro (opt.)
dash of salt
tortilla chips or taco shells


Directions:

Mince celery and onion and place in large sauce pan with olive oil, saute until cooked slightly then add cubed chicken, stirring until cooked through. Add chicken broth and water and bring to boil. Add corn, tomatoes, beans, and peas, let simmer for 20-30 min. Before serving squeeze approx. 1 T lime juice. Bowls may be garnished with cilantro and cubed avacado if desired. Crush tortilla chips into bowl just before eating.