Hey there, all you lovely people! I have jazz on my mind today, and I can’t help but draw a parallel between the magic of a sublime jazz duo and one of my absolute favorite quick fixes – good old rice and beans.
Now, you might be thinking, What the heck, rice and beans? But, I’ll tell you what, my dear friend, inside this humble little dish lies a harmony that’s sure to play a melodious tune on your taste buds, much like Ella Fitzgerald and Louis Armstrong’s iconic duets!
First and foremost, this dish is as easy as pie. Any legumes sitting idle in your pantry – say black beans, kidney beans, or my personal favorite, pinto beans – can be made showstoppers of this entree. Grab your bag of unpretentious white rice, and buddy, you’re all set!
The beauty of this meal lies in its simplicity. In no time flat, you’ll have yourself a nutritious and mouth-watering dish, truly more-ish, as the Brits would charmingly say. It’s a meal that’ll make you want seconds and thirds, trust me.
Just imagine: a pot of fragrant rice, steamed to perfection, paired with a hearty stovetop sauté of spicy beans. Add a bit of onion, a smattering of garlic, spices from your rack, and here’s the clincher, a generous squeeze of lime. Before you know it, you’ve got rock-star status!
But hey, let’s throw caution to the wind, shall we? You could get fancier by adding a dollop of sour cream or a sprinkle of grated cheese, and boy oh boy, you’ve turned something basic into a bonafide feast!
The real cherry on top, however, is that it’s an absolute wizard when it comes to cleanup. With just a pot and pan to worry about and your kitchen will be spick and span before you can say, Rice and Beans.
So, the next time you’re craving a quick and delicious meal, don’t break a sweat. Turn up the jazz, get that rice a-steamin’ and those beans a-dancin’ and bring the magic of this dynamic duo to your dining table. I promise, rice and beans will never sound so sweet!
Let’s Make It!
- 1 cup of uncooked long-grain white rice
- 2 cups of water
- 1 can (15 ounces) of your favourite beans (black, kidney, pinto, etc.)
- 1 medium-sized onion, diced
- 2 cloves of garlic, minced
- 1/2 teaspoon of cumin, ground
- 1/2 teaspoon of chili powder
- Salt and black pepper to taste
- Juice of 1 lime
- Optional: sour cream and grated cheese for garnish
- Rinse the rice under cold water until the water runs clear.
- To the rice cooker or a medium-sized pot, add your rinsed rice and the 2 cups of water. Start cooking the rice following instructions on the packaging or rice cooker.
- While the rice is cooking, let’s get those beans jazzing! Drain and rinse your canned beans.
- In a large skillet, heat a smidgen of oil over medium heat.
- Add the diced onion to the skillet, stirring until it turns a lovely translucent shade. This should take about 5 minutes.
- Spice things up with minced garlic, ground cumin, and chili powder, stirring for roughly 2 minutes until these delectable aromas fill your kitchen.
- Add in the drained beans and mix it all together like a symphony! Cook for another 5 minutes.
- Season your bean mix with salt and black pepper to bring out the flavors.
- Once the rice is cooked, fluff it with a fork. This is serious business to keep your rice light and airy.
- Mix the lime juice into your bean mixture for that extra zing.
- Serve your rice in generous heaps, top it with the zesty bean mixture, garnish with a dollop of sour cream and a sprinkle of cheese if you’re feeling fancy!
- And there you have it, a song of rice and beans that’s hard to resist!
That Was Quick!