Homegrown Texan

Born and raised in Texas, I've found the home of my heart and soul in the Pacific Northwest. I love trees, cool weather, and rain. I'm a back to basics kind of gal just trying to raise my family and find a bit of time to slow down in this hectic life.

I'm constantly looking for easy lunches I can throw together, especially if it involves using up leftovers.  Some days I feel inspired, and other days I can't think of a damn thing, so I'm going to try to start documenting them for future reference.  Today I had pinto beans and brown rice that I had cooked earlier (from separate meals).  I love beans and rice, but never quite know how to season it.  Here's what I did:

- started some diced onions sauteing in a bit of grapeseed oil
- added a couple of small cloves of garlic
- threw in some "Better than Bouillon" chicken base*
- once the onions were done, I deglazed with some of the bean cooking liquid I had reserved (which was completely unseasoned) and then dumped in the cold beans and rice.
- I let the liquid cook down a bit while the beans and rice heated, and then dumped the whole thing in a soup bowl.
- I topped with some fresh green onion, fresh cilantro, some low-sodium soy sauce, and hot chili oil

*Chicken broth would have also been good here, but since I did have broth from cooking the beans and didn't want the rest of the broth carton sitting in the fridge, I opted for the base