Crazy Rice and Beans

I love rice and beans, not only because the dish is tasty, but because you can make a lot of it and have it for lunch the next day(s). Here's another example of a flavorful, colorful dish that resulted from throwing together whatever I found in the fridge, freezer and pantry.

Crazy Rice and Beans

About 3-4 servings each of rice and quinoa.

The beans:

olive oil

3 cloves garlic

1 can black beans

1 can pinto beans

tomato sauce (about 1/2 can)

1-2 T lemon juice

1 bag frozen chopped spinach

chopped green onion

pepper, cumin, chili powder, other spices

The guacamole:

1 avocado

plain yogurt (about 2 T)

1/2-1 T lemon juice

chopped green onion

chili powder, garlic pepper to taste

Cook a small pot of rice and a separate pot of quinoa, according to directions. In a large pot, heat olive oil and crushed garlic. Rinse beans and add to pot (with some extra water so they don't burn). Add rest of ingredients and heat (add water if it starts to stick). Mash the avocado and mix with other guacamole ingredients. When the beans are warm and the rice and quinoa are done, mix a little of everything together and serve!

(Recipe by H. Farrell)