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.
One Pot Beans and Rice
Inexpensive, endlessly variable, this simple recipe can keep you well fed for as little as $1 a serving.
Ingredients
- 1 tablespoon oil or butter
- 1 medium onion chopped (1 cup)
- 1 to 2 cloves garlic or ½ teaspoon garlic powder
- 1 cup uncooked long-grain rice
- 1 can 15 oz beans, drained & rinsed
- 2 cups broth or water + 1 bouillon cube
- 1 tablespoon oil or butter
- Salt pepper to taste
Instructions
- Heat 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.
Notes
Variations:
- 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 sauce
- Mediterranean: 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 serving
- Curry: 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
Leave a Reply