I always have canned beans on hand. Dried beans of course are the preferred choice, and I use those often, but canned beans are a lifesaver for quick week night meals. Especially for vegetarians. Today, for example, I had some ripe avocados that I wanted to use before they spoiled. Guacamole is always my choice, because the family loves it. And when considering a main dish of the same cuisine, I didn’t have much choices. Hence decided to make this simple, one-pot Mexican rice and beans.
Rice and Beans
Onions – 1 medium-sized, diced finely
Carrots – 1 medium-sized, diced finely
Garlic – 2 cloves
Green bell pepper – 1 medium-sized, diced finely
Green chilies – 2 (I just slit them in half, if you like it spicy, dice it finely)
Tomato paste – 1 tsp
Rice – 1 cup (any kind, I used basmati)
Red kidney beans – 1 can, rinsed many times
Cumin powder – 1tsp
Salt – to taste
Vegetable or Chicken stock – 2 cups (can be substituted with water)
Cilantro for garnish
1. In a wide, heavy bottomed pan (I used my pressure pan) add about a tbsp of olive oil. Add onions, garlic, carrots, bell pepper and green chilies and sauté on medium heat for about 5 minutes.
2. Add the tomato paste, salt and cumin powder and sauté for a few minutes more.
3. Add the rice, and mix well, till every grain is coated well with the onion-tomato mixture.
4. Add beans, stock and bring to a boil.
5. If using a pressure pan, at this point close and cook for 2 whistles. If it’s a regular pan, cover and cook till all the water is absorbed, for about 15-20 minutes.
6. Let it sit, covered, for about 5 min.
7. Fluff the rice up with a fork, and serve, garnishing with chopped cilantro.
1. Use any kind of rice. I used basmati. If using brown rice though, soak it for about 30 minutes first, and then follow the recipe.
2. This rice can be eaten as is, or served with toppings (sour cream, lettuce, grated cheese, the works). Or wrap everything up in a tortilla and serve as a burrito.
3. Skip the beans, and serve the spiced rice as a side for fish or chicken.