It’s my preferred rice. We have white rice on occasion, usually when I’m running behind and forget to start the brown rice in time to cook (it takes at least 45 minutes to cook.)
But I have found that I only like brown rice “fresh.” Therefore, I typically don’t make “extra”, unless I’m planning to make rice pudding for breakfast the next morning. Last week the boys we not feeling well and were not eating their meals with gusto as they normally do.
So I was left with half a saucepan of brown rice. That needed to be repurposed. A fancy word for “Leftover-ized.”
Wait, maybe “leftover-ized” is better?!?
LEFTOVER-IZED: Verb. The art of transforming cold food from a previous meal into a fresh new meal. Syn. Repurposed.
Think Webster would take it?!?
Anyhoo…leftover brown rice reheated with cooked beans and homemade salsa isn’t half bad! Served over organic corn chips (the gluten and dairy free version) or rolled up in a tortilla with that little bit of leftover shredded cheese (the be thankful you don’t have food allergies/intolerances version!).
You’d never know the difference!
And I totally added some avocado slices on top. Because I *heart* avocados.
Leftover Beans and Rice Recipe
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 5 minutes
- 2 cups-ish leftover brown rice
- 2 cups-ish black and red beans
- 1 cup-ish homemade or store bought salsa
- Some cheese
- Some chips
- A few tortillas
- Part of an avocado
Cost $ – What do leftovers really cost?!? I’ve never been sure of how to calculate the cost of leftovers! While the food is not free, the cost has been calculated from another meal. Hmmm…