Rice and beans is a food staple in much of the world. And for me, rice and beans has always been a staple. But not just any rice and beans.
Last weekend, I started with a container of Rice Select Royal Blend. This wonderful mix combines Texmati, white, brown, wild and Red Thai rice. I boiled 1 cup of rice mix in 2-1/4 cups of low sodium chicken broth for about 30 minutes. In a saucepan, I washed – then heated – a 15.5 ounce can of organic black beans.
But it was the addendum that helped bring “rice ‘n beans” to a whole new level of gastronomy. In a fry pan, I heated some olive oil. Then tossed in a diced onion, 2 minced garlic cloves, two finely chopped celery stalks and a large carrot (or 2) also finely chopped. For seasoning, I used 2 tsp. of minced fresh oregano, 1 tsp. ground cumin and 2 tsp. of chopped, fresh parsley. I tapped in a light dusting of (optional) Cayenne pepper to give an added kick.
The combo came together nicely. I mixed everything together and – voila! A rice and beans extravaganza. For the “side,” I drenched some wild Atlantic salmon in olive oil, shook on some turmeric and baked at 450 for about 10 minutes. Bake time naturally depends on the thickness of the salmon.
When it came time for the obligatory gelato, Donna and I looked at each other, smiled and dug into more rice and beans for dessert.