Rice and beans is a favorite dish among many, I mean it must be as it has its own Wikepedia page. Both foods are widely available and are found in many cultures around the world. This is a spiced-up version and not only are there beans and rice, but chopped jalapeno, a little garlic and some picante sauce. Another favorite is Red Beans and Popcorn Rice – New Orleans style!
This recipe comes from Ali Slagle who writes regularly for NYT Cooking. I have adapted it and you can too, to your own taste.
One-Pot Rice and Beans
Recipe from Ali Slagle, Adapted by Judi Graber
- 2 tbsp. olive oil
- 1-1/4 cups chopped yellow onion
- 1 large jalapeno pepper, minced (can use any pepper, mild or hot)
- minced garlic to taste
- 1-3/4 cup chicken or vegetable broth (I used homemade, see Gruyere, Cauliflower and Potato Soup)
- 1/4 cup Picante sauce or a salsa of your choice (I have also used 1/4 cup kimchi juice)
- 1 tsp. salt to taste
- 1 cup long-grain rice (I used Yummy parboiled basmati rice – you do not have to rinse see comment below)
- 1 (15.5 oz.) can black (unsalted and not rinsed) or pinto beans (should you use salted beans just limit the salt added)
- lime wedges to garnish (optional)
In a large saucepan heat the olive oil over medium heat; add the chopped onion and pepper and saute until translucent, about 5 minutes. Add the minced garlic and saute another minute. Add the broth and salsa or kimchi juice,cover and bring to a boil.
Add the salt, rice and beans (including the liquid); stir to combine and cover.
Turn the heat down to simmer and cook, undisturbed for 20 minutes. Remove from heat and let sit for 5 minutes. You want the liquid to be absorbed, if not heat for a couple more minutes. I like to put a dish towel between the lid and pot to absorb any other moisture.
Adjust any seasoning and garnish with lime wedges if desired.
Comment: Parboiled basmati rice has already been partially boiled and rinsed during processing, so washing it more can remove added nutrients.
Recipe by cookingwithauntjuju.com
A very tasty way to get some energy-giving healthy carbs into your diet. Am writing from Australia but subscribed to NYT so Ali Slagle’s recipes are well known hereabouts 🙂 !
Thanks – I like NYT Cooking and Ali Slagel’s recipes too! This one is very simple and very good for you – I try to get beans whenever I can 🙂
I really like the like the Mexican additions to this hearty dish. Rice and beans is indeed a popular combination for good reason, as it’s so nutritious and tasty. I’m quite intrigued by the parboiled basmati rice. I’ll definitely look for it! 🙂
It’s a great recipe to make your own way which I did. I’ve been eating this rice for a number of years and I do like it – ordered from Amazon 🙂
I haven’t had beans and rice in a long time. I like this version!
Thanks – I like to “kick-up” recipes when I can as I do enjoy the added flavor 🙂
I like rice and beans and I like one-pot meals so I’m sure to like this dish.
The combination is so good and the rice and beans cook together nicely – one pot is a definite plus 🙂
We eat a lot of rice and bean dishes and yours is a good one.
I need to eat more especially since it’s such a simple recipe to make – so good for you 🙂