Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

A very hearty rice and bean combo that falls somewhere between soup and stew. It is very thick but not overwhelming. A delicious addition could be grated cheese, sour cream or even guacamole. I love to dip corn chips in this dish. It gets better left over and freezes nicely. I consider this comfort food, but it doesn't have all the calories and fat like most "real" comfort foods. It also is a one pot prep on the stove.

Ingredients Nutrition

Directions

  1. Combine all ingredients except for the cooked rice in a large heavy pot.
  2. Simmer over low heat for 1 hour.
  3. Turn heat off. Add cooked rice, cover, and let sit for 10 minutes.
  4. Serve with condiments of your choice.

Reviews

(1)
Most Helpful

A nice dish to have on a cold evening. The flavors worked well together. I added a little cayenne pepper and left out the 2 cups of water. I used a 29 oz. can of petite diced tomatoes, including the juice. I let everything simmer for about 1-1/2 hours and the celery and carrots were still a little crisp, but it added some nice texture to this dish. Made for Spring, 2009 PAC.

Crafty Lady 13 April 06, 2009

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