Fast Rice & Beans
Black beans have more antioxidants than any other beans. I prefer mild chiles (Ortega Fire Roasted) because the spicy one are really spicy! Using hot liquid just makes it go faster. - Jenny Jones
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Makes: 2-3 servings
Ingredients:
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1 clove of garlic, minced
- 1 cup long grain rice (I use Uncle Ben’s)
- one 15-ounce can black beans, drained & rinsed
- one 4-ounce can diced green chiles, mild or spicy (NOT drained)
- 1 1/2 cups water or chicken stock, preferably hot
- 1/2 teaspoon salt + pepper to taste
Instructions:
- In a sauté pan over medium-high heat, cook onion & garlic in hot oil for about 2 minutes until golden.
- Stir in dry rice. Cook and stir about a minute.
- Add remaining ingredients, bring to a boil, cover and simmer for 20 minutes.
- Let stand 5-10 minutes before serving.
Notes: For more on this recipe in my blog click here.
I used regular basmati rice (which I rinsed) and threw in some fresh thyme springs. No chiles, just added a bit more garlic. Turned out well. Next time I’ll use brown basmati rice and cook longer – 45 minutes.
I was just wondering I use a lot of jasmine rice and white rice is it okay to just use plain cooking rice
The rice I noted (long grain rice) is plain cooking rice. I prefer Uncle Ben’s brand.
Is this instant rice or plain?
plain.
Delicious.
Hi Jenny I like this easy recipe but few questions….Can I use brown rice needs to be instant rice, the cooking time and the water will be the same for brown rice ? It is OK to drain the green chiles?
Thank you for your recipes…..
You can use brown rice with the same amount of liquid but the cooking time will increase to 45 minutes. It’s not okay to drain the chilis because the liquid is needed. If you have to drain them, then measure the liquid you drain off and add an equal amount of water.
Thank you for your suggestions….Do you rinse with water any kind the rice before cook?
No I do not rinse my rice.
Haven’t tried yet but sounds like my Puerto Rican dish, I add tomato sauce to mine, yum!
hi jenny,i love your recepi`s I have tried several and all turn out. specialy the no knead bread I was born in Austria,but I do try different coltures,as for now I look up to your cooking,,now your fast rice and beans are ready and i got to go bye
I love this recipe. I grew up eating red beans and rice. This is a wonderful variation with a lot of flavor. Very healthy, too.
Great, tasty and easy. Thanks.
Hi Jenny,
I have a tip for rice. I use organic brown rice (Costco) and I keep it in my freezer or fridge in a large glass jar. It never gets stale that way. Also, I use a double-decker electric vegetable steamer (not a rice steamer). They are cheap at Kmart or Walmart. That way, I don’t get tempted to peek and let out steam and it never burns ever. Anyway, eat then or cool and freeze! Place rice in a large ziplock bag and (on countertop) flatten, removing the air. Then put the bag on a cookie sheet and place in freezer. The result is a flat, skinny bag of ready-to-eat rice for another meal that is easy to defrost. To use I put it on the counter for a few minutes while I prep the rest of my meal. While still in the bag I break the rice into 2 and then 4 pieces. Add to hot soup or whatever is in the pot and you’re done. Delicious! Brown rice is superior to white rice in every way nutritionally, so give it a try. My favorite is short grain. At good health food stores there is usually a big variety and it sells for about $1.78/lb. Worth it !
Keep cooking, I veganize your recipes.
My kind of meal on these hot days