SOMEDAY I’LL BE RICH RICE AND BEANS
Exclusive Recipe from HOT MESS KITCHEN by Gabi Moskowitz and Miranda Berman
Combining rice and beans has been a cheap, nutritious solution to hunger for as long as men have been lying about their height (read: since the dawn of time/the Fertile Crescent). From Southern red beans and rice to black or pinto beans and rice, served all over South and Central America, the combo is a good way to satisfy hunger without spending a lot of money. Even better, when beans and rice come together, they form a complete protein. We’re not entirely sure what this means, but we know it’s a good thing.
This combination of good ol’ beans and rice is a riff on everyone’s favorite Chipotle option, the burrito bowl: a scrumptious medley that combines all your favorite burrito fillings (rice, beans, veggies, cheese, and an annoying reminder that “guac is extra”). It’s filling, thanks to the fiber and protein in the beans and rice, and crazy flavorful, thanks to the veggies and garlic.
We love this recipe on its own, right out of the bowl, but we’ve also been known to spoon it over chips, top with shredded cheese, and broil for 2 to 3 minutes for loaded, vaguely healthy nachos, or to stuff it into warm corn tortillas for what is basically the best vegetarian taco out there.
Life is crazy, guys. Be your own Chipotle.
INGREDIENTS
SERVES 1
2 tablespoons extra-virgin olive oil
1 large carrot, diced
1 garlic clove, minced
½ cup frozen green peas
¼ white onion, diced
½ cup uncooked brown rice
Pinch of salt
½ (15-ounce) can black beans, drained and rinsed
1 handful fresh cilantro leaves, roughly chopped
*Optional toppings: sour cream; guacamole or avocado; leftover cooked chicken, beef, or tofu
DIRECTIONS
- In a large pot, heat the oil over medium heat.
- Add the carrots, garlic, peas, and three-quarters of the diced onion. Cook, stirring occasionally, until the onions are translucent.
- Add the rice, stir well, and cook for 1 minute.
- Stir in 4 cups of water and the salt.
- Cover and reduce heat to low. Allow to cook for 20 minutes.
- Meanwhile, heat the beans and ½ cup of water in a pot over medium heat or in the microwave, until heated through. Drain the beans before serving.
- Once the rice is cooked and the beans are hot, transfer both to a serving bowl.
- Top with the reserved diced onion and the cilantro, plus any of the optional toppings you like.
For more delicious recipes, check out Hot Mess Kitchen by Gabi Moskowitz and Miranda Berman. Published by Grand Central Publishing. Copyright © 2017 Gabi Moskowitz, Miranda Bernman.
Available September 12, 2017!
