Menu Monday – and Quick Mexican Rice!

Last week I needed a side dish to go with our tacos, so I reached into the fridge for the container of leftover Uncle Ben’s chicken rice. After quickly adding a few more ingredients I had on hand, I ended up with a tasty side dish. You can make this with a fresh batch of chicken rice too, no worries!

I cannot stand for anything to be wasted. Not money, not time, and definitely not food! I think my Gramma Cunningham’s Depression-era ways were infused into my DNA, causing me pain every time I throw away leftover food. I’m always looking for ways to incorporate leftovers into other dishes. Here’s my quick and easy recipe for Mexican rice using leftovers.

Mexican Rice

Uncle Ben’s Chicken Rice (cooked)
Chopped Green Pepper
Chopped Yellow Onion
1 can diced tomatoes – can use tomato sauce
1/4 teaspoon red pepper
salt and pepper to taste
Chopped tomatoes, avocado, sour cream and shredded cheese for serving

Saute’ pepper and onion in oil or 1 tablespoon butter until tender. Add rice, tomatoes and seasonings. Bring to a boil, reduce heat and simmer on low for 5 minutes. Serve with your favorite toppings!

Add in some shredded chicken or leftover taco meat, and you have a main dish!

On The Menu

Breakfast:

Banana Bread
Toast with Peanut Butter
Eggs Over Easy with Bacon and Toast

Lunch:

Bacon, Tomato and Avocado Sandwiches
Leftovers

Supper:

Mexican Casserole/Salad
Hot Chicken Salad (it’s basically this recipe, with mayo substituted for the soup)/Steamed Broccoli/Baked Potatoes
Tacos/Mexican Rice
Greek Chicken/Texas Roadhouse Copycat Green Beans
Meatloaf/Scalloped Potatoes/Salad
Leftovers
Date Night

In the interest of full disclosure – I share my menu posts the week after it actually happens. I plan my menus on Monday, so it just works better this way!