rice & beans

I always thought rice and beans was one of those “we-can’t-afford-anything-else-so-choke-it-down” sorts of meals, but I tried this recipe tonight and we all thought it was quite tasty! Sorry I have no pictures…I wasn’t expecting it to be blog-worthy!

This is adapted from Everyday FOOD’s Cuban Red Beans and Rice recipe in the September issue.

2 T extra virgin olive oil
1/2 cup small diced white onion
2 garlic cloves, minced
coarse salt and ground pepper
1/2 t turmeric
1/2 t dried oregano
1 c long-grain white rice
1 can (15.5 oz) red kidney beans, rinsed and drained
2 cups vegetable broth

In a medium saucepan, heat oil over medium-high. Add onion and garlic and cook until onion is soft, about 4 minutes. Season with salt and pepper. Add turmeric, oregano, and rice. Stir and cook for one minute. Add beans and broth, stir, then season with salt and pepper again. Bring mixture to a boil, then cover. Reduce to a medium simmer and cook until liquid is absorbed and rice is tender, 15-20 minutes.


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