My cousin-in-law asked for some vegetarian recipes and it got me excited someone asked for content! But, I have to admit, I don’t…well, didn’t…know many vegetarian recipes. I know vegetarian options are starting to become more and more prevalent with our society, so I wanted to make sure I obliged. After all, Wendy is family! Here’s my very first vegetarian recipe! Look for more to follow. This recipe also serves a dual purpose…a quick meal. With the busy Christmas time approaching, it’s going to be harder and harder to plan big meals, but quick meal prep and cooking means more time to spend with loved ones!
Total time: 20min
Prep time: 5min
Cook time: 15min
1 can 14-oz original or barbecue baked beans
1 can 15-oz mexican-style stewed tomatoes, with juice
1 can 7-oz low-sodium, whole-kernel corn
1 1/2 cups instant white rice
1 cup water
Dump all the ingredients plus 1 cup water into a nonstick skillet. Bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.