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Easy Rice & Beans (and yes, all in one pot!)

Ingredients

3-4 tablespoons olive oil

1 yellow onion, chopped (I prefer medium to large)

4 garlic cloves thinly sliced cross-wise

1 ¾ cups chicken or vegetable stock or water

1 ¼ teaspoons kosher salt

1 cup long-grain rice (I prefer basmati)

1 (15.5-ounce) can black or pinto beans

1 (14.5-ounce) diced tomatoes (unseasoned/no-salt)

2-3 tablespoons of your favorite spicy condiment (optional if spicy isn’t your thing) (you can always make my Italian “bomba” which is what I use) Bomba: http://westchestereats.com/?p=1996

Procedure

In a large pot (think Dutch oven) with a tight-fitting lid, heat the olive oil over medium heat. Add onion and garlic; sauté until translucent. Add the stock, cover and bring to a boil.

Add the salt, rice, beans, and tomatoes (including the liquid). If using, add your spicy condiment. Stir to combine. Allow the mixture to come back to a boil. Cover the pot.

Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 – 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork. I also find that with a wooden spoon I scrape anything that has accumulated at the bottom of the pot (that has flavor, too!)

Season to taste with salt and pepper. Optional: when serving, garnish with lime or cilantro. Sometimes I will even add just a little sour cream 😉

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