Quick Beans and Rice

Vegetarian Beans and Rice Recipe - Easy and Delicious

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4 |

Vegetarian diet

Introduction

This Quick Beans and Rice recipe is a simple and delicious dish that can be whipped up in no time. It's perfect for a busy weeknight when you need a satisfying meal without spending hours in the kitchen.

History

Beans and rice is a classic combination that has been enjoyed for centuries in various cultures around the world. This recipe puts a quick and easy twist on the traditional dish, making it accessible for anyone looking for a tasty and nutritious meal.

Ingredients

1 medium carrot, chopped
0.33 cup chopped onion
2 tbsp butter or margarine
1 x 15.5 oz (439 g) can pinto beans, drained
1 small tomato, chopped
0.5 tsp salt
0.5 tsp curry powder
0.25 tsp ground black pepper
3 cup hot cooked rice

How to prepare

In a large skillet, cook the carrot and onion in butter for 2 to 3 minutes or until they are tender crisp.
Add the beans, tomato, salt, curry powder, and pepper. Heat the mixture thoroughly.
Serve the mixture over hot rice.

Variations

Add some diced bell peppers or jalapenos for extra flavor and heat.
Use black beans or kidney beans instead of pinto beans for a different twist on the dish.
Top the beans and rice with some shredded cheese or a dollop of sour cream for a creamy finish.

Cooking Tips & Tricks

Be sure to cook the carrot and onion until they are tender crisp to ensure a nice texture in the dish.

- Feel free to customize the seasonings to your liking. Add more curry powder for a spicier dish or experiment with different herbs and spices.

- Serve the beans and rice over hot cooked rice for a complete and satisfying meal.

Serving Suggestions

Serve this dish with a side of steamed vegetables or a fresh salad for a complete meal.

Cooking Techniques

This recipe uses a simple sautéing technique to cook the vegetables and beans before serving over hot rice.

Ingredient Substitutions

Use olive oil instead of margarine for a healthier option.

- Substitute the curry powder with your favorite spice blend for a different flavor profile.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store the beans and rice separately in airtight containers in the refrigerator.

Presentation Ideas

Garnish the beans and rice with fresh herbs, such as cilantro or parsley, for a pop of color and flavor.

Pairing Recommendations

Pair this dish with a glass of white wine or a refreshing iced tea for a satisfying meal.

Storage and Reheating Instructions

Store any leftovers in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 250 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 1g per serving

Proteins

Protein: 7g per serving

Vitamins and minerals

This dish is a good source of Vitamin A and Vitamin C.

Alergens

This recipe contains margarine, which may contain dairy. Check for allergen information on the packaging.

Summary

This Quick Beans and Rice recipe is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It's also rich in vitamins and minerals, making it a nutritious choice for a quick and easy dinner.

Summary

This Quick Beans and Rice recipe is a versatile and flavorful dish that can be customized to suit your taste preferences. It's a great option for a quick and easy dinner that the whole family will love.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a simple yet hearty dish called Quick Beans and Rice. I had come across the recipe in an old cookbook that belonged to my dear friend, Mrs. Jenkins. She was like a second mother to me, always sharing her culinary wisdom and teaching me new recipes. Mrs. Jenkins had learned this recipe from her own grandmother, who had passed it down through the generations.

I remember the day Mrs. Jenkins showed me how to make Quick Beans and Rice. We were in her cozy kitchen, the scent of spices and simmering beans filling the air. She had a twinkle in her eye as she handed me a wooden spoon and instructed me to start sautéing the onions and garlic in a large pot. As the onions softened and turned golden brown, she added in a can of diced tomatoes and a splash of vegetable broth, along with a dash of cumin, paprika, and chili powder.

Next, Mrs. Jenkins poured in a can of black beans and kidney beans, letting them simmer and mingle with the fragrant spices. She then added a cup of long-grain rice and another cup of vegetable broth, stirring everything together before covering the pot and letting it simmer for about 20 minutes. The aroma that filled the kitchen was intoxicating, and I couldn't wait to dig in.

As we sat down to eat, Mrs. Jenkins ladled generous portions of the Quick Beans and Rice onto our plates, topping each serving with a dollop of sour cream and a sprinkle of fresh cilantro. The flavors were rich and comforting, the beans tender and flavorful, and the rice fluffy and perfectly cooked. It was a meal that warmed the soul and left me feeling satisfied and content.

From that day on, Quick Beans and Rice became a staple in my own kitchen. I made it for my family on busy weeknights when I needed a quick and easy meal, and I shared the recipe with friends who were looking for a delicious and budget-friendly dish. Over the years, I made a few tweaks to the original recipe, adding in some diced bell peppers for extra color and crunch, and swapping out the canned beans for dried ones that I soaked and cooked myself. Each time I made Quick Beans and Rice, I thought of Mrs. Jenkins and the love and care she had poured into teaching me the recipe.

As the years went by, I continued to collect recipes from various places and people, adding them to my ever-growing collection of culinary treasures. I learned how to make traditional dishes from my own family, like my grandmother's famous apple pie and my mother's comforting chicken soup. I also picked up recipes from cookbooks, cooking shows, and online blogs, always eager to try something new and expand my culinary repertoire.

But no matter how many recipes I collected, Quick Beans and Rice remained a favorite. It was a dish that brought back memories of Mrs. Jenkins and the time we spent together in her kitchen, laughing and chatting as we cooked. It was a dish that reminded me of the power of food to bring people together, to nourish both body and soul, and to create lasting connections and memories.

Now, as I sit in my own kitchen, stirring a pot of Quick Beans and Rice on the stove, I can't help but smile as I think of Mrs. Jenkins and the legacy of love and friendship she left behind. I know that wherever she is now, she is smiling down on me, proud of the cook I have become and the recipes I have mastered. And as I take a bite of the warm and comforting dish before me, I am filled with gratitude for the gift of cooking and the joy it brings to my life.