How to Make a Rice and Bean Sandwich!

When it comes to sandwiches, most of us immediately think of fast food. However, a wide variety of homemade sandwiches exist, which can serve as both a main meal and a snack. They are also an excellent option for a healthy and hearty school snack for children.

Contrary to popular belief, the variety of sandwiches is vast. To prevent this meal from becoming repetitive, you can prepare different versions each time. Children are also more likely to enjoy sandwiches when they come in diverse styles and flavors.

A Brief History of the Sandwich
Many stories exist about the first sandwich ever made, but it is widely believed that the modern sandwich was invented in the 18th century by John Montagu. Montagu was an English nobleman, the Earl of Sandwich, who loved playing cards. Reportedly, he hated stopping his game to eat.

To avoid interrupting his play, he instructed his servants to place a slice of roasted, salted beef between two pieces of toast. This allowed him to eat quickly with one hand, without stopping the game. At the time, European aristocrats had elaborate dining customs, which made such a practical solution revolutionary.

Sandwich Popularity Among the General Public
Gradually, the idea of this easy and tasty meal spread from the nobility to the wider town of Sandwich. People wanted “food like the Sandwich,” and eventually, the dish was named after the town itself.

Interestingly, sandwich recipes were not commonly written in cookbooks for years because some chefs believed doing so could harm restaurant businesses. Even in America, many chefs resisted English culinary styles until the late 18th century. Nonetheless, this delicious fast food eventually became one of the world’s most beloved meals.

How to Make Rice and Bean Sandwiches

1. Cook the rice and set it aside.

2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, jalapeño, and cumin. Sprinkle with salt and pepper and stir occasionally until the onions are soft, taking care not to burn the garlic.

3. Add tomato paste and stir for 1 minute. Mash one can of beans and add it to the skillet, then add the second can and bring to a simmer. Reduce heat and cook gently for 10–12 minutes, stirring occasionally until thickened.

4. Add corn and cook for 2–3 more minutes. Stir in garlic and onion powders, then remove from heat and mix with spring onions and cooked rice.

5. Warm tortillas in the microwave for 30–40 seconds. Fill each with ⅔ cup of the rice-bean mixture and ¼ cup of cheese. Fold the tortillas, place on a tray, and serve with salsa or sour cream if desired.