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Many, many years ago, I shared a favorite recipe from Kelly Minter’s No Other Gods Bible study, which I worked on when I was at LifeWay. It was high time to update this recipe with my own proportions and instructions!
We decided this summer to eat beans and rice once a week. My kids are so spoiled when it comes to food, given that we eat in the dining hall nine months of the year. They can pick and choose whatever they want, and definitely have never considered we or other people might not be able to afford meat or fresh ingredients. So this “beans and rice plan” has been a way to talk to them about people in other countries and how they eat. Not to mention it doesn’t hurt for us to eat meatless and save a few dollars, too. Mr. V and I love beans and rice and hope our kids can learn to love them.
(Verdict from week 1: David ate rice. Joshua ate one bite of avocado. Libbie found she could eat beans with a lot of rice and cheese, although she thought the texture was strange. I am proud of her for trying something new.)
Kelly’s original recipe calls for 4 whole cups of cheese on top of the beans. I used about 2 1/2 cups and our beans were swimming in cheese, so I think that’s plenty!
I realize the cheese increases the price on a beans-and-rice meal, but it’s a good place to start if you have kids who are scared of beans. I like these with avocado and sour cream, too, but they’re just as good as written (or with a runny egg for breakfast).
You can cook the brown rice however you like; I use Alton Brown’s method of oven-baked rice often, but the oven temps on this won’t match up. For this recipe, I used my brand-new Instant Pot to make the rice, and I was really happy with the texture and outcome! For brown rice, you use a ratio of 1 cup of rice to 1 1/4 cup water or liquid and cook for 22 minutes on high pressure. It’s like magic!