This concoction began as a little bit of a kitchen-sink recipe (much like many of my others), which started with me simply seeing what I had in the cabinets and the refrigerator. As it’s getting colder, I wanted something hearty, that had a little bit of spice to it. I dredged up the following ingredients from the pantry, and used them to cook up a delicious and filling dish:
- 2 cups of brown (minute) rice
- 1 can of kidney beans
- 3/4 chopped onion
- 1 cup chopped fresh cilantro
- 1 tbsp olive oil
- 1 tsp coriander
- 1 tsp cumin
- 1 tsp chile powder
- salt and pepper
- 2 3/4 cups water, divided.
First, cook the rice according to package directions.
As the rice is cooking, brown the onions in the olive oil over medium heat (about five minutes). Add the beans, cumin, coriander and chile powder, and stir to coat. The spices should adhere to the beans and onions, and create a delicious aroma as they slowly toast in the pan. Cook on medium heat, stirring constantly, for about 2 minutes.
Add a cup of water to the pan, bring to a simmer, and allow the water to reduce.
As the onions, beans and spices continue to simmer and the liquid reduces, fluff the rice, and stir in the fresh cilantro, juice of one lime, and salt and pepper to taste.
When the liquid is nearly gone, reduce the heat to low, add the rice mixture to the pan, and fold until thoroughly combined.
Serve the delectable result with lime wedges, and a generous dollop of salsa. Enjoy!