I’m selling my soul right back to Jesus

Well, it has been awhile since I put up a recipe, so I thought I would share two recently tried successes. The last one was so good I made it again two weeks later. As D does not appreciate the Mexican type dishes, I made the first one for just me, so I still have leftovers; however, it is in my repertoire to make again.

Naked Beef & Bean Burrito Rice
Makes 4 to 6 servings
½ lb (250g) lean ground beef
2 tsp (10 mL) Tex Mex seasoning
2 cups (500 mL) Minute Rice Instant White Rice
2 cups (500mL) mild salsa
1 ½ cups (375 mL) water
1 can (398 mL) low-fat refried beans
1 can (250 mL) shredded cheese
½ cup (125 mL) sliced green onions
sour cream and additional salsa (optional)
I also added, since this was low on veggies - 1 cup mushrooms, 1 red or green pepper, and 1 small onion. You would also remove the beef, add a few more veggies (perhaps zucchini or eggplant) and make it vegetarian.

1. Crumble the beef into a large, ovenproof nonstick skillet; add the seasoning and cook over medium-high heat, stirring, until the beef is browned. Stir in the rice, salsa, and water. Bring to a boil. Remove from heat.

2. Cover and let stand for 10 minutes. (At this point, as I do not have an ovenproof skillet, I transferred the meal into an ovenproof casserole dish.) Drop spoonfuls of the beans over the hot rice mixture; using the back of the spoon, spread evenly over rice. Sprinkle with cheese.

3. Place the skillet on the middle rack in over; broil for 7 minutes or until beans are heated through and cheese is melted. Sprinkle with green onions. Serve with additional salsa and sour cream (if desired) on the side.

Note – if you are one of those who does not believe in Minute Rice, you could make rice on the side and add it and the salsa to the meat and heat for a couple of minutes and then cover with the beans.

Note – this freezes and reheats well. It also smells delish and encourages everyone to ask for the recipe.

Deluxe Pizza Rice Toss
Makes 4 to 6 servings
1 tbsp (15 mL) olive oil
2 cups (500 mL) sliced mushrooms
1 cup (250 mL) chopped onion
1 cup (250 mL) chopped sweet green pepper
1 cup (250 mL) sliced pepperoni (I used a lean meat I found at Save-On Foods as I
don’t like pepperoni – it is sliced just like pepperoni with less sodium and fat – I wish I could remember the name of it)
1 tsp (5mL) dried oregano
1 cups (250 mL) pizza or marina sauce
1 ½ cups (375 mL) sodium reduced stock – chicken or vegetable
2 cups (500 mL) Minute Rice instant white rice
1 cup (250 mL) shredded mozzarella cheese

1. Heat the oil in a large skillet set over medium heat; cook mushrooms, onion, green pepper, pepperoni, and oregano. Cook, stirring often, for 5 minutes or until tender.

2. Stir in pizza sauce and the stock. Bring to a boil. Stir in the rice and return the mixture to a boil. Sprinkle with cheese. Remove from heat.

3. Cover and let stand for 10 minutes.

You can serve additional pizza sauce on the side if desired.

Note – you can substitute your favorite pizza topping for the pepperoni, green pepper, and mushrooms.

Note – for those who do not like Minute Rice, you could make regular rice in the stock and then mix it with the fixings and the pizza sauce. Bring to a boil. Sprinkle with cheese. Remove from heat and let stand for a few minutes.

Have fun cooking!