We found this outstanding recipe combo in "Mice and Beans," a children’s picture book by Pam Muñoz Ryan.
Beans:
16 oz dried pinto beans, washed and picked over
1 large chopped onion
4 cloves minced garlic
29 oz. chicken broth
29 oz. water
Combine ingredients in a large pot. Bring to a boil. Reduce heat to low and simmer for 3 hours, stirring often, until beans are plump and soft.
Rice:
2 T oil
⅓ c minced onion
⅓ c minced pepper
1 ½ c long grain white rice, uncooked
14 oz. chicken broth
¼ c tomato sauce
1 ½ c water
Pour oil in large skillet. Add onion, pepper, rice, and saute over medium heat until rice is lightly toasted. Add broth, sauce, and water. Bring to a boil. Cover. Reduce heat to low. Simmer for 20-25 minutes or until liquid has been absorbed. Do not stir. Remove from heat and let sit for 5 minutes. Fluff with a fork.
Serve rice and beans side-by-side or wrapped in tortillas.
1 comment:
we had a problem with the beans: the water kept evaporating before the beans were done. we kept adding water and at about three hours, they were fine, but maybe our heat was too high? not sure. i like the idea of using dried beans, but i'll just have to work harder on it.
we did this without onions (sigh) and i think it would be better with them. silly husband.
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