From the story: Beans and Rice, Rice and Beans.
I never imagined how many ways you could prepare these simple staples until I wrote the blog story, Beans and Rice, Rice and Beans! The challenge was: What recipe could I come up with to turn this standard dish into a standout dish?
I racked my brain for the tastiest rice and beans recipe ideas. I experimented with several batches, using a variety of preparations, beans, spices and herbs. In the end, I chose this “Goldilocks” version. It seemed just right with well-balanced flavors, not too spicy or mild. Plus, it got a unanimous thumbs up from the pickiest critics: my taste testers!
I favored the black beans, although you can’t go wrong if you substitute other types, like pinto or kidney. Different cultures use different kinds of beans, so it’s really up to you. I learned how even simple rice and beans can bring out one’s creativity; it’s a blank palette, so go where your imagination takes you. In one version, I added chunks of spicy chicken sausage; in another, I boldly seasoned with spices and herbs. So, whether you go vegan or make a full-blown chicken, rice and beans meal, it’s all tasty! As always, adjust spices and heat level to please yourself.
Did you know that the combination of rice and beans makes a complete protein? Either of them alone are missing specific essential amino acids; but when eaten together, they complete what the other is missing. How good is that for an easy, healthful and delicious meal?
TIP: This recipe is easiest and goes faster when you prep your ingredients first and line them up on the counter–mise en place (MEEZ ahn plahs) as the French call it — before you start cooking.
Bejeweled Rice and Beans and Other Things
Ingredients
- 1 cup white rice can use Basmati, Jasmine or your favorite
- ¾ cup precooked black beans fresh or canned
- ¾ cup onions, minced
- 2 tablespoons olive or avocado oil
- 1½ tablespoons fresh jalapeño pepper, diced adjust to preferred heat
- 2 teaspoons cilantro, chopped
- 2 tablespoons fresh red, yellow, and orange (mixed) sweet peppers, diced
- 1 tablespoon green olives, diced or thinly sliced
- 1½ tablespoons fresh garlic, diced
- ½ cup white wine Sauvignon Blanc or your favorite
- 1 to 2 teaspoons tomato paste
- 3 to 4 tablespoons tomatoes, diced fresh or canned (reserve juice)
- 1 to 2 teaspoons tomato juice (from above)
- 1½ cup water
- 1 teaspoon kosher salt to taste
Instructions
- Wash rice and set on clean paper towels to dry. While drying, wash and prepare the vegetables.
- Heat and oil pan with olive or avocado oil. When hot, add onions, garlic, jalapeño pepper, red, yellow, and orange (mixed) sweet peppers, and cilantro. Mix and cook on low-to-medium heat until onions become glassy and the other vegetables soften.
- Make sure there's enough oil on the bottom of pan; add more if needed. Add dried rice and mix constantly for several minutes until it becomes lightly toasted (smells yummy!). Rice should turn light brown. (Do not let it get dark or burn!)
- Once toasted, add the water and kosher salt. Lightly mix and bring to a boil. Lower heat to a simmer and cover.
- After 7 minutes, add wine, olives, tomatoes, tomato paste. Taste and adjust spices. Cover pan and continue simmering for another 5 minutes or until the rice is done. Fluff rice gently with fork. Add tomato juice and beans. Stir lightly over medium heat until beans are warm. Taste and adjust spices for the final desired outcome!
Notes
