Santa-Fe Rice & Beans
When I saw the /52weeksofcooking challenge for last week, I was a bit thrown. TV dinners aren’t something I grew up eating, outside of the rare kidcuisine, and most TV dinners follow a very standard non-vegetarian format. While I debated replicating the format (1 meat, 2 veggies, 1 dessert), I also thought about some of the vegetarian friendly frozen dinners I enjoyed in high school. When I first started out on the vegetarian path I had very limited cooking experience, and very little time to experiment since I had school, choir, and a part-time job. When I got home from work at 10PM I wanted something quick and easy, so microwave dinners were perfect. One of my favorites was called Santa Fe Rice & Beans, and while I haven’t had it in almost a decade I can still remember the “trick” to getting the rice to be warm without overcooking the beans. So I set out to recreate this late childhood dish, with delicious (and healthier!) results.
This might not be the standard TV dinner, but I can promise that I enjoyed this dinner many times while watching ER or Law & Order or whatever was on at 10 o’clock back in NBC’s glory days. I used homemade salsa verde (tomatillo salsa) based on the recipe on this page, however jar salsa, or a tomato based salsa, would work just as well.