RICE AND BEANS

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Rice and Beans image

Provided by Victoria Granof

Categories     Bean     Pepper     Rice     Side     Kid-Friendly     Quick & Easy     Dinner     Winter     Poker/Game Night     Potluck     Cookie     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

1 tablespoon olive oil
1 medium onion, peeled and chopped
1 medium green bell pepper, seeded and chopped
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1 14-ounce box boil-in-bag rice, uncooked
1 14-ounce can red kidney beans, drained and rinsed
Freshly ground black pepper to taste

Steps:

  • 1. Heat the olive oil in a heavy saucepan over medium-high heat.
  • 2. Add the onion, bell pepper, garlic, and salt and sauté, stirring, for about 5 minutes.
  • 3. Pour the rice from the bag into the pan, then stir in the beans and 1 1/4 cups water. Bring to a boil.
  • 4. Cover, reduce heat to medium-low, and simmer until the liquid is absorbed, 10 to 15 minutes.
  • 5. Remove from heat and let stand, covered, for 5 minutes.
  • 6. Season with the black pepper, stir gently, and serve.

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