A minimalist version of beans and rice- packed with all the flavor.
Ingredients:
> Coconut oil, for cooking
> 4 cloves of garlic, minced
> Half a white onion, diced
> 4 celery stalks, diced small
> 1 carrot, diced small
> 1 cup of dry rice
> 2.5 cups of water
> 1 can of white beans, juice in
> 1 can of red beans, juice in
> 1 tablespoon chili powder
> 2 tablespoons butter
> 2 tablespoons soy sauce
> Salt and pepper, to taste
> *Optional- chopped green onions
Directions:
> In a medium pot, heat coconut oil on medium heat. Add garlic and stir till fragrant, about thirty seconds. Add in the onion, celery and carrot. Cook until tender, about ten minutes.
> Once veggies are tender, add the cup of dry rice. Stir to combine. Once it's all mixed in together, add 2.5 cups of water. Cover the pot with a lid and bring to a boil. Once boiling, bring the heat back down and let simmer for 20 minutes.
> While the rice is cooking, add both cans of beans, juice in, to a medium sauté pan. Bring to a boil and add salt and pepper to taste. Add the tablespoon of chili powder to the beans, mix thoroughly. Cut the heat and let simmer while the rice cooks.
> Once the rice is done, add the butter and soy sauce. Stir to combine.
> Spoon the rice and juice into a bowl, add beans on top. Garnish with green onions. Enjoy!
* I love to have this meal with cornbread on the side.
Comments