Sunday, March 2, 2008

Quick Sunday Supper

This is nice on a cold winter's evening.

Rice Cooker Beans & Rice

1 can diced tomatoes with juice
pinch sugar
1 can pinto or kidney beans, rinsed and drained
1 c rice
2 cups frozen meatballs, thawed
½ of a small onion, peeled and minced (optional)

1 garlic clove, mashed
1 T. oil
1 1/2 c water
Salt and pepper to taste

Pour the tomatoes into the rice cooker, add the sugar and stir well. Stir in the rest of the ingredients, put the lid on the rice cooker, and turn it on. Depending on the timer of your rice cooker, this should be done in 20-25 minutes.

(This can also be cooked on the stove top in a heavy, covered pot in about the same amount of time).

Make sure your rice cooker is big enough to hold everything; you can always heat the meatballs separately and add them at the end. A spoonful of plain yogurt or leftover sour cream folded in at the same time is pretty good, too.

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