Recipe: One Pot Beans and Rice

The classic budget meal found in cuisines around the world, together they make a complete protein and keep you full for hours. Cooking them in one pot saves time and lets flavors blend as they simmer. With a few pantry spices and simple add-ins, you can easily fine-tune to your taste. Black, kidney, pinto, cannellini, great northern beans and garbanzo beans all work well. You can also use brown rice or quinoa; cook the whole pot according to package directions. Bouillon is salty, so if you use it, avoid adding more salt. Makes 3 to 4 servings. 

PrintOne Pot Beans and RiceInexpensive, endlessly variable, this simple recipe can keep you well fed for as little as $1 a serving. Course Main CourseKeyword beans, budget friendlyServings 2Ingredients1 tablespoon oil or butter1 medium onion chopped (1 cup)1 to 2 cloves garlic or ½ teaspoon garlic powder1 cup uncooked long-grain rice1 can 15 oz beans, drained & rinsed2 cups broth or water + 1 bouillon cube1 tablespoon oil or butterSalt pepper to tasteInstructionsHeat oil in the pot over medium heat. Add onion and garlic and cook until softened. Stir in the rice, beans and any seasonings. Add broth/water and bring to a boil. Then, lower the heat to a simmer and cover. Cook for 20 minutes until the rice is tender. Fluff, adjust seasoning.NotesVariations:Tex-Mex: Use black beans, add 1 cup frozen corn, 1 teaspoon chili powder, ½ teaspoon cumin. Optional: Top with shredded cheese, salsa and/or hot sauceMediterranean: Use cannellini or chickpeas, add 1 teaspoon of dried oregano and ½ teaspoon of paprika. Optional: Stir in a handful of spinach and crumbled feta when servingCurry: Use kidney beans or chickpeas, add 1 tablespoon curry powder, ½ cup frozen peas or other vegetables. Optional: stir in a spoonful of yogurt or coconut milk after cooking

The post Recipe: One Pot Beans and Rice first appeared on Kathleen Flinn.

The post Recipe: One Pot Beans and Rice appeared first on Kathleen Flinn.