Prep 5 mins
Cook 45 mins
This is one of Jeanne Lemlin's recipes (from her wonderful cookbook "Quick Vegetarian Pleasures") that I have adapted a little to my taste. It is one of my favorite quick and healthy weeknight meals. It tastes good with or without the sour cream, and also is good with a sprinkling of cheddar cheese on top. It makes great leftovers and is good for work lunches.
- 354.88 ml brown rice or 354.88 ml converted white rice (I prefer brown rice with this dish)
- 709.77 ml water
- 14.79 ml vegetable oil
- 2.46 ml salt
- 14.79-29.58 ml olive oil
- 1 large onion, finely diced
- 14.79 ml chili powder
- 2 (850.48 g) can red kidney beans, rinsed and drained
- 236.59 ml salsa (mild, medium or hot according to taste--I like Newman's Own medium salsa)
- 28.39 ml water
- light sour cream, for topping (optional)
- minced fresh parsley, for garnish (optional)
- In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil.
- Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot.
- During the last 15 minutes that rice cooks, prepare bean mixture.
- Heat olive oil in large skillet over med-high heat.
- Add onions& saute for approx.
- 10 minutes or until translucent and soft.
- Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly.
- Add beans, salsa and water to pan and cook for approx.
- 5 more minutes, until mixture is hot.
- To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.
Quick and simple for when you're pressed for time or don't have a lot in your pantry! Thanks for sharing.
Very quick and tasty. The flavour of this will very much depend on the quality of your salsa, as the salsa really dominates the taste. I added some minced garlic and cumin and used cilantro instead of parsley.