At the hottest time of year, our thoughts turn to cultures that thrive on heat, and whose cuisines reflect a passion for spice. Rice and beans are a staple food for many people. This version–rich with tender vegetables–becomes a delicious one-pot celebration of summer’s fire and bounty.
Delicious and so economical to make, a complete meal in a bowl.
2-3 tablespoons olive oil
1 medium onion, chopped
2-3 garlic cloves, crushed
1 medium green bell pepper, seeded and chopped
1 medium dried chipotle pepper, coarsely chopped
1 teaspoon dried oregano
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (more or less, to taste)
1 cup long-grain rice
2 1/2 cups vegetable broth or water
1 15-ounce can small red beans, drained
3 tablespoons chopped fresh parsley
1. In a large saucepan, heat the olive oil over medium-high heat until fragrant. Add the onion, garlic, green pepper, chipotle pepper, oregano, cumin, salt, and cayenne to taste. Cook the vegetables, stirring often, for 10 to 15 minutes, until very tender.
2. Add the rice, stirring to coat with oil. Then add vegetable broth or water and red beans and bring to a boil. Cover, then simmer for 25 minutes, until rice is tender. Stir in the parsley and serve.
Adapted from “Witch in the Kitchen” by Cait Johnson (Inner Traditions, 2001). Copyright (c) 2001 by Cait Johnson. Reprinted by permission of Inner Traditions.
Adapted from “Witch in the Kitchen” by Cait Johnson (Inner Traditions, 2001).
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