Rice and BeansMarcus Nilsson
Recipe information
Total Time
30 min
Yield
Makes 6 servings
Ingredients
1 tablespoon olive oil
1 medium onion, peeled and chopped
1 medium green bell pepper, seeded and chopped
2 garlic cloves, thinly sliced
1/2 teaspoon kosher salt
1 14-ounce box boil-in-bag rice, uncooked
1 14-ounce can red kidney beans, drained and rinsed
Freshly ground black pepper to taste
Preparation
Step 1
1. Heat the olive oil in a heavy saucepan over medium-high heat.
Step 2
2. Add the onion, bell pepper, garlic, and salt and sauté, stirring, for about 5 minutes.
Step 3
3. Pour the rice from the bag into the pan, then stir in the beans and 1 1/4 cups water. Bring to a boil.
Step 4
4. Cover, reduce heat to medium-low, and simmer until the liquid is absorbed, 10 to 15 minutes.
Step 5
5. Remove from heat and let stand, covered, for 5 minutes.
Step 6
6. Season with the black pepper, stir gently, and serve.
