Happy Monday, folks. I’m even more sleep-deprived than when we last “spoke,” thanks to the two evil top teeth in my daughter’s mouth that, apparently, are scared to show themselves. Well, one of them has actually cut through, but its neighboring tooth is a big ole tease. Anywho, I made a quick and easy casserole last night. It was good and cheesy, and I loved the chew from the brown rice with the creaminess of the kidney beans. It was quite tasty, although the photo makes it look otherwise…
Santa Fe Casserole
Slightly modified from Healthy Tipping Point
I used one can of kidney beans instead of a half can of kidney beans + a half can of red beans. I also didn’t add nearly as much black pepper as the recipe called for. I sauteed the green peppers with the onions, too, instead of just stirring them into the rice mixture raw.