This is one of my favorites to prepare for frozen lunches (see meal prepping post). It’s simple to prepare, can be done relatively quickly with the right kitchen tools, and is very inexpensive to pull together. Beans and rice are a staple meal in most cultures for a reason, they’re nutritious, affordable, and usually tasty!
I’ll cover how I prepare it with some of the gadgets in our kitchen, and offer up some options if you don’t have all the tools I’m using. I’ll add a list of all the kitchen tools (with links) at the end. Our post on meal prep for reference.
Recipe: I’ll use grams where I’ve weighed items out, and anything in pounds represents the whole package. This comes in at around 550 calories per serving and makes 20 servings.
- 1000 g Basmati Jasmine Rice
- 350 g Onions
- 150 g Celery
- 3 Liters Chicken Stock
- 3 Tablespoons Olive Oil
- 2 lbs dry red kidney beans
- 4 lbs Kielbasa Sausage
That’s pretty much it for this one. When you thaw one out and microwave it you’ll get the best results if you put it in the fridge overnight first. I’ll usually add a couple of tablespoons of water before putting it in the microwave as well (especially if it’s still frozen solid). Microwave until warm (stir about halfway through). The rice will break up a little bit after freezing but it still tastes fine.
Kitchen Items I used:
- Freezer Containers – I’m using the small half quart size here
- Insta-Pot – This is a big version at 12 quarts but you need space when doing beans since you can only use half the capacity (read the instructions!). Smaller size version here
- Cast Iron – Go with a 10″ or larger here, I have most of the sizes up to 12″
- Rice Cooker– Yes an insta pot does also function as a rice cooker. I used mine at the same time I was doing the beans to save a little time, not a requirement.