Virtually Idiotproof Recipe #2

Ok folks, it does NOT get ANY easier than THIS. Seriously. Even I can do this, almost with my eyes closed. It comes courtesy of Robin Miller from The Food Network. Hot, Fast and Cheap, when really, how often do we get more than two of these??? And a bonus -- it's healthy!


Black and Red Fiesta Beans with Rice
Copyright, 2006, Robin Miller, All rights reserved
Show:
Quick Fix Meals with Robin Miller
Episode:
Pantry Raid

2 cups instant brown rice
1 (8-ounce) can tomato sauce
1/2 cup prepared salsa
1 tablespoon onion flakes
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can white or red kidney beans, rinsed and drained
1 (11-ounce) can corn, drained
Salt and freshly ground black pepper

Cook rice according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice is cooked. Fold in rice and season to taste with salt and black pepper.

VOILA! I scoop this into tortillas and pretend that I've made burritos.
And it makes a PILE of food. We graze on the leftovers for about two days.

Virtually Idiotproof Recipe Debut

I'm thinking of starting a new feature called "Virtually Idiotproof Recipes." Let me know what you think!

I'm NOT known for my culinary skills. And while my kitchen is a pretty good size for an urban apartment (i had one for a while that barely fit a trash can), there's almost no counterspace. And did I mention that I'm NOT known for my culinary skills???!!! Thank God I have a husband who doesn't care. He's chosen his priorities, and a gourmet meal every night... or ever... is not one of them.

So here's Virtually Idiotproof Recipe #1. When I worked at Great Big Ad Agency, I lamented once to our Radio Producer that I was sick to death of Lean Cuisine and pasta. His wife sent him in with this the next day. You can keep the ingredients stashed in the kitchen for "emergencies."

Tortellini Soup
2 cloves garlic, crushed (ok, i cheat and use a few scoops out of a jar of diced garlic)
1 tbsp olive oil
2 13+ oz cans chicken broth
1 8 oz pkg frozen cheese tortellini
1 10 oz pkg frozen chopped spinach (doesn't have to be thawed, but it speeds the cooking process if you do)
1 16 oz can Italian-style stewed tomatoes

Saute the garlic in the olive oil until almost brown (2 min?). Add chicken broth. If the spinach is still frozen, add it now and simmer until is it thawed, then proceed. Otherwise, add the tortellini and bring to a boil. Reduce heat, simmer 10 min. Add spinach (if you thawed it first) and tomoatoes. Simmer 5 minutes.

I usually double the recipe. Not only do I not cook a gourmet meal every night, I don't exactly even cook every night. And yet I drool over the gizmos featured on I Want That! Kitchens on HGTV. Go figure.