July 27, 2007

Rice and Beans



1/2 cup rice
1 cup water
extra virgin olive oil
1/2 green pepper
1 tomato
1/2 small onion
3 cloves garlic
2 cups or 1 can pinto or black beans
3/4 cup water or chicken stock
salt
pepper
crushed red chilli pepper
cumin
hot sauce
1/4 cup grated cheddar cheese

Combine rice and water in a saucepan. Bring to a boil, then simmer, stirring occasionally, for about 45 minutes.

Meanwhile, dice pepper, tomato, onion, and garlic and sautee in pan coated with olive oil for five to ten minutes until tender. When rice is 3/4 done, add rice, beans, and water or chicken stock to sautee pan. Simmer for about 15 minutes until water is absorbed and rice and beans are tender. Add spices and cheese (or no cheese to keep it vegan). Serves 3-4. Leftovers make great burrito filling.

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