1/2 pound red or kidney beans, soaked overnight

5 cups water

1/2 tsp thyme leves, crushed

1 bay leaf

1 tbsp ketchup

1 large green pepper, chopped

1 large onion, chopped

3 cloves of garlic, minced

1 tsp red pepper, crushed

1 cup converted rice

1) Drain beans and combine with water, thyme, bay leaf, green pepper, ionion, garlic and red pepper in a dutch oven or large saucepan.

2) Bring to a boil then reduce heat. Simmer gently uncovered 1 1/2 to 2 hours, until beans are tender. Stir in ketchup adding more water if mix is too thick.

3) Cook rice according to directions. Discard the bay leave and serve beans over rice.

We love this for the taste. I especially love it for the budget. A good plate of this with a salad and some tortilla chips and toppings makes a good filling meal. A nice alternative to the usual tacos or burritos, plus the leftovers are great for making a base for casseroles and add-ins for soups. Plus, it’s usually quite cheap.

1/2 cup pinto beans

3 cups ham stock/broth

1/2 clove garlic, crushed

1/4 cup chopped onion

1/2 cup chopped cooked ham

1/2 cup raw rice.

Cover the beans with water and soak overnight or 8 hours. Drain water and discard. Put beans, ham stock, garlic and onion in soup pot and cook over low simmering heat for 30 minutes. Stir in the chopped ham and rice and cook 15 more minutes or until rice is ready. Season to taste.

3 cups cooked rice, cooled to room temperature

1 1/2 cups cooked turkey cubes

3/4 cup finely diced fresh tomatoes

1/4 cup sliced green onions

1/4 cup finely diced green pepper

1 tablespoon chopped fresh basil

1/2 teaspoon seasoned salt

1/8 teaspoon ground red pepper, or to taste

4 eggs, beaten

1/2 cup milk

3/4 cup shredded Cheddar cheese (3 ounces)

3/4 cup shredded Mozzarella cheese (3 ounces)
1) Grease a pan about 9×13 inches. Combine rice, turkey,

onions, tomatoes, green pepper, basil, salt, red pepper, eggs

and milk. Top with the cheese.

2) Bake at 350F for 25 to 30 minutes or until knife test comes

out clean.

1 tablespoon butter or margarine

1/2 cup slivered almonds

1/2 cup chopped onion

1/3 cup chopped red pepper

3 cups cooked brown rice (cooked in chicken broth)

1 10 ounce package frozen French-style green beans, thawed

1/8 teaspoon ground white pepper, or to taste

1/4 teaspoon tarragon
1) Melt the butter or margarine in a large skillet over medium-high heat; add almonds and stir untillightly browned.

2) Add onion and red pepper then cook about 2 minutes or until your desired tenderness.

3) Add rice, green beans,white pepper and taragon. Sir until heated all through.

There you go!

Makes 1 12 inch pizza 

3 Cups cooked rice

1/2 Cup grated parmesan cheese

1 Egg, beaten

1 Medium onion, sliced into rings

1/2 Medium green bell pepper, sliced

2 Cups sliced mushrooms

2 Cloves garlic, minced

1 Cup tomato sauce (low-sodium works best)

2 Teaspoons oregano

1 Teaspoon  fennel seeds (optional)

4 1/2 to 5 Ounces Mozzarella cheese, shredded (Part-skim works best)

1) Grease or cooking-spray a 12 inch round pizza pan and preheat oven to 425F.

2) In a mixing bowl combine rice, parmesand cheese and egg. Press into pizza pan to make a crust, then bake for about 20 minutes. Make sure to keep an eye on it as it can burn fast!

3) In a nice sized skillet stir fry  onion and pepper until they’re tender, about 5 minutes. Add in sliced mushrooms and garlic. Cook until mushrooms are browned, about another 5 to 8 minutes.

4) Scatter veggie mix over rice crust; spread tomato sauce evenly over pie and sprinkle with oregano, fennel if used, and mozzarella cheese.

5) Bake 10 to 15 minutes or until cheese is nice and bubbly and browned. Makes 8 wedged servings.