Rice and Beans
By Mary McDougall
Some days we are in the mood for a simple, healthy, rice and bean meal. This delicious dish cooks in one pot, has lots of flavor and can be eaten plain, topped with salsa or hot sauce, or rolled up in a tortilla.
Serves: 8-10
Prep Time: 10 min
Cook Time: 50 min
Ingredients
1
Onion, chopped
2 Cloves
Garlic, minced
1/2 Cup
Vegetable broth
4 1/2 Cups
Water
2 Cups
Long grain brown rice
3-15 Ounce Cans
Pinto beans, drained and rinsed
2-4 Ounce Cans
Green chilies, chopped
1 Tsp
Cumin
1/4 - 1/2 Tsp
Crushed red pepper
Directions
1
Place the onion, garlic and vegetable broth in a large saucepan. Cook, stirring frequently, until onion softens slightly, about 3 minutes. Add the remaining ingredients, mix well and bring to a boil. Reduce heat, cover and simmer for about 45 minutes until rice is tender and liquid has been absorbed. Mix gently before serving. Season with a bit of sea salt before serving, if desired.
Hint: This may also be made with black or small red beans. This makes great leftovers for lunch the next day or two, or freeze half of this recipe for use later.
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