Dinner doesn’t have to be a major production. I am a true believer in keeping it simple and using what is on hand. Recipes that have a ton of ingredients that you will only use once, are wasteful and frustrating.
I keep my pantry stocked with basics that I can go to in a pinch, beans, rice and canned meat & stock (I pressure can my own) are always on my shelves. I keep diced onions in the freezer for a quick go to as well.
Here is a simple one skillet meal that really sticks to your ribs and is so easy to prepare. Nothing fancy, even the name is as simple as it gets:
Rice, Beans and Pork
- 2 1/2 cups of rice (not cooked)
- 1 cup of pork (or chicken) broth
- 3 cups of water
- 1 four/eight ounce jar of mushrooms (depending how much you like mushrooms, or not at all if you don’t)
- one small onion diced
- 1 tablespoon of lard or butter
- 2 cups of shredded pork or chicken (or canned, I use my own canned pork)
- 1 can of red kidney beans
- 3 cloves of garlic minced
- 1/4 tsp of parsley
- 1/4 tsp of thyme
- salt and pepper to taste
- Hot sauce (Optional)
- In a deep skillet, melt your lard/butter.
- add in your onion and garlic and cook until limp.
- Add in your mushrooms with juice.
- Add in your Rice, stir in with the base until well mixed.
- Add in your Broth and meat.
- Add in your beans.
- Add in water and cover the skillet and let cook until MOST of the water is soaked up by the rice. (use a medium heat)
- Add in your parsley, thyme, salt and pepper.
- Continue to cook while “folding” ingredients until the rice is tender. Be very careful not to scorch your rice!
- Dish up and serve, adding hot sauce to your liking.
This dish also is great as leftovers for a quick lunch or meal on the run.
Enjoy and Until next time!
Mrs. Kay L. Rice