Hope everyone had a great Sunday! I did some grocery shopping, cleaned the apartment, and am now binge watching Sons of Anarchy. It lost me for a couple seasons there but holy shit season five was intense. I’m hooked again and back to obsessing over Jax like the basic B that I am. But does anyone else think Charlie Hunnam is AWFUL at hiding his British accent? It’s all I can hear when Jax talks.
Ok I need to get a life. Let’s move onto the food …
For those of you who go the football route on Sundays rather than Netflix, I’m teaming up with Old El Paso and Star Market on today’s game day recipe. It’s really an any-day recipe, but if you serve it with melted cheese and chips it’s perfect for snaking. This Mexican rice and beans is soooo easy to make. Just dump everything in the slow cooker and let it do its thang. It’s similar to the slow cooker Mexican chicken recipe I posted a few months ago, but a great option for all of you who, like me, don’t eat much meat. If you’re meal prepping this to eat throughout the week, I’d probably double the recipe. As listed, this makes the perfect amount for a family of four to eat at dinner, so if you want leftovers, go bigger.
- 1 cup uncooked rice (I used brown long grain)
- 1 jar salsa
- 1 can black beans
- 1 packet taco seasoning (I used Old El Paso
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 1 jalapeno, seeds removed and minced (optional)
- Rinse the rice and beans. Mince the garlic. Remove the seeds and mince the jalapeno if you want an extra kick.
- Put everything in the slow cookers and stir. Cook on high for 3 hours.
You can get creative with this. Try adding corn or even butternut squash! If you want, you can sprinkle cheese into the slow cooker the last 10 minutes so that there's a delicious layer of melted cheese on top of the rice and beans. If you go that route, try serving it as a dip with chips. So good!
This is a sponsored conversation written by me on behalf of Albertsons. The opinions and text are all mine.