NY Times recipe from Ali Slagle who states, “Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.”
One-Pot Rice and Beans
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One-Pot Rice and Beans
December 11, 2019
Rob
- Total time: 30 Minutes
- Servings: 6 Servings
Ingredients
- 2 Tbsp Olive Oil
- 1 Yellow Onion, chopped (about 1 1/4 cups)
- 1 3/4 Cups Chicken or Vegetable Stock or Water
- 1 tsp Salt
- 1 Cup Long-Grain Rice
- 1 (15.5 oz) Can Black or Pinto Beans
- Lime Wedges or Cilantro Leaves, for garnish (optional)
Directions
- 1)
In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and sauté until translucent, about 3 minutes. Add the stock, cover and bring to a boil.
- 2)
Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
- 3)
Turn the heat down as low as it will go, then let simmer, undisturbed, for 18 to 20 minutes. Remove from heat and let sit for 4 minutes, then fluff with a fork.
- 4)
Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.