Court Reporters Share Quick Dinner Recipe

south carolina court reporteYour court reporter arrived on time for the deposition, but the deponent did not, so the rest of the day’s schedule falls like a house of cards.  You leave your law firm with just enough time to pick up the kids from day care (or practice or rehearsal).  Everybody’s hungry, but there’s no time to stop at the supermarket.   What do you do if your refrigerator is bare and you want to avoid fast food?

CompuScripts Court Reporters would like to introduce you to the concept of the pantry meal.

Bagged, boxed, and canned ingredients don’t just make quick meals; they make healthy, affordable meals too!  According to the Canned Food Allliance, canned foods are just as nutritious as their fresh counterparts, and sometimes more so, due to preservation at the peak of freshness.    EurekAlert, The Global Source for Science News, agrees, adding that canned foods may also cost 25 percent less than fresh.  So before you stop at that Mexican restaurant for an overpriced rice bowl to go, try this week’s recipe from CompuScripts After Hours.  You’ll have a delicious, nutritious, economical meal on the table in no time.

CompuScripts Mexican Rice Bowl

  •  Hot cooked rice
  • 2 T. olive oil
  • 2 t. jarred chopped garlic
  • 1 medium onion, chopped
  • 2 15-ounce cans Mexican-style diced tomatoes, undrained
  • 1 10-ounce can diced tomatoes with green chilies, undrained
  • 1 6-ounce can tomato paste
  • 1 T. chili powder
  • 1 t. cumin
  • 1 T. dried cilantro
  • 3 15-ounce cans pinto, kidney, or black beans (or a combination), rinsed and drained
  • salt and pepper to taste
  • shredded cheese, sour cream, refrigerated guacamole, hot sauce, tortilla chips (optional)

Prepare rice according to package directions.

While the rice is cooking, in a large skillet, heat the olive oil and sauté the garlic and onions until softened.  Add the canned tomatoes to the skillet, and stir in tomato paste until well combined. Stir in chili powder, cumin, and dried cilantro.  Add beans and bring to a boil.  Reduce heat to low and simmer 30 minutes, stirring occasionally, adding water as needed to prevent scorching.  Season with salt and pepper to taste.

To serve, spoon rice into individual bowls and top with bean mixture.  Serve immediately, or with optional toppings.

Next Month at CompuScripts After Hours, we’ll show you how to create a pantry that will cut your time in the kitchen and get you outside for these beautiful Carolina spring evenings.