Beans And Rice Recipe
The pairing of beans and rice dates back thousands of years, originating in regions where both ingredients were staple foods. In Latin America, the dish often comes with a zesty twist, infused with herbs and spices.
Equipment
- Medium-sized pot with a lid
- Skillet or sauté pan
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon
Ingredients
- 1 cup uncooked rice (long-grain or jasmine works best)
- 1 cup dried beans (black beans, kidney beans, or pinto beans) or 2 cups canned beans (rinsed and drained)
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 medium tomato, chopped (optional)
- 2 tablespoons olive oil
- 4 cups vegetable broth or water
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder (optional for heat)
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 1 medium onion, diced
Instructions
- Prepare the BeansIf using dried beans, soak them overnight or for at least 6-8 hours. Rinse thoroughly and cook in a pot of water until tender (about 45 minutes). Drain and set aside.
- For canned beans, simply rinse and set aside.
- Cook the RiceIn a medium pot, combine rice and 2 cups of vegetable broth or water. Bring to a boil, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is cooked and fluffy.
- Sauté the VegetablesHeat olive oil in a skillet over medium heat. Add the diced onions and bell pepper, cooking until softened (about 5 minutes). Stir in garlic and cook for another minute.
- Add Spices and TomatoesSprinkle in cumin, smoked paprika, and chili powder. Stir well to coat the vegetables with spices. Add chopped tomato (if using) and cook until softened.
- Combine Beans and RiceAdd the cooked beans to the skillet, stirring to combine with the vegetables and spices. Pour in the remaining vegetable broth and let it simmer for 5 minutes to marry the flavors.
- Mix in the RiceGently fold the cooked rice into the bean mixture. Taste and adjust seasoning with salt and pepper as needed.
- Serve and GarnishScoop the beans and rice into bowls, and garnish with fresh cilantro or parsley for a burst of freshness.