{"id":2233,"date":"2022-11-01T19:35:55","date_gmt":"2022-11-01T19:35:55","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=2233"},"modified":"2024-02-09T21:34:46","modified_gmt":"2024-02-09T21:34:46","slug":"one-pot-rice-and-beans","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/one-pot-rice-and-beans\/","title":{"rendered":"One-Pot Rice and Beans"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>One-Pot Rice and Beans<\/span><\/h2>\n
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Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin\u2019 John and Caribbean rice and peas), it even has its\u00a0own Wikipedia page<\/a>. 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\u2019re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, saut\u00e9 chopped jalape\u00f1o with the onions, or add \u00bc cup salsa with the stock.<\/span><\/div>\n
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Servings: <\/span>4<\/span><\/div>\n\n
Author: <\/span>Ali Slagle, New York Times Cooking<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 2<\/span> tablespoons<\/span> olive oil<\/span><\/li>
  • 1<\/span> yellow onion<\/span> chopped (about 1 \u00bc cups)<\/span><\/li>
  • 1\u00be<\/span> cups<\/span> chicken or vegetable stock or water<\/span><\/li>
  • 1<\/span> teaspoon<\/span> salt<\/span><\/li>
  • 1<\/span> cup<\/span> long-grain rice<\/span><\/li>
  • 1<\/span> 15.5-ounce can <\/span> black or pinto beans<\/span><\/li>
  • Lime wedges or cilantro leaves<\/span> for garnish (optional)<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • In a large saucepan or Dutch oven with a tight-fitting lid, warm the olive oil over medium heat. Add onion and saut\u00e9 until translucent, about 3 minutes. Add the stock, cover and bring to a boil.<\/div><\/li>
    • Add the salt, rice and beans (including the liquid). Stir just to combine, then cover.<\/div><\/li>
    • Turn 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.<\/div><\/li>
    • Season to taste with salt and pepper, then garnish with lime or cilantro as you wish.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Bryan’s Notes<\/span><\/h5>\n
        \n
      • We used chicken stock, and happened to have some fresh cilantro in the refrigerator, so we garnished it with that.<\/li>\n
      • We had a left-over piece of cooked pork tenderloin in the freezer, so we defrosted it, diced it up, and put it in at the end, and let it warm up. That made the result be a main course instead of just a side dish.<\/li>\n
      • We enjoyed this dish; the lime wedges and juice definitely enhanced it.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":2230,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,1598,1896,136,141,140,1052,697],"tags":[],"class_list":["post-2233","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bryans-favorites","category-caribbean","category-entree","category-jamaican","category-side","category-south-american","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2022\/11\/one-pot-beans-and-rice.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2233","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=2233"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2233\/revisions"}],"predecessor-version":[{"id":2234,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/2233\/revisions\/2234"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/2230"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=2233"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=2233"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=2233"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}