One-Pot Rice and Beans
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.
- Serves: 4 persons
- 2tablespoons olive oil
- 1yellow onion, chopped (about 1 ¼ cups)
- 1 ¾cups chicken or vegetable stock or water
- 1teaspoon salt
- 1cup long-grain rice
- 1(15.5-ounce) can black or pinto beans
- Lime wedges or cilantro leaves, for garnish (optional)
Step 1In 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.
Step 2Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.
Step 3Turn 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.
Step 4Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.