My family loves rice. One of their favorite ways to eat rice is in Rice Pilaf which is so easy and cheap to make “from scratch” that you will never use the stuff in a box again.
We have a variety of types of rice in the pantry – long grain white rice, brown rice, Basmati rice, Jasmine rice, arborio rice. Rice, other than risotto, is extremely easy and cheap to prepare and very versatile. It is used across many cultural cuisines. Adding some black beans and using chicken stock makes this one of my favorite ways to prepare it – it can even be a meal in itself and it reheats easily.
I don’t use a rice cooker, and I don’t think you need one either. Using a saucepan with a tight-fitting lid and remembering not to open it during cooking are the only tips you need to remember.
Rice – it’s what’s for dinner!
Rice and Black Beans – ingredients.
Note: Depending on how many people I am serving, I use the exact same recipe but change the amount of rice and chicken stock. You always want to use one part rice to two parts of chicken stock. So, 1 cup of rice and 2 cups of chicken stock or 1½ cups of rice and 3 cups of chicken stock.
Melt the butter or heat the oil in a medium to a large saucepan. Sauté the onions until translucent or about 2 to 3 minutes. Add the rice and stir to coat. Add the chicken stock and allow to come up to a low boil. Reduce heat to low.
Cover the saucepan with a tight-fitting lid and do not remove or peek for 15 minutes.
After 15 minutes, toss the rice with a fork to loosen, add the black beans, and stir to combine. Cover the saucepan with the lid and allow to sit, off the heat, for another five minutes. Serve immediately.
Rice and Black Beans – ready to eat. Garnish with green onions, cilantro, or parsley if desired.
I served these recently with some Beef Enchiladas. Yummy.
Rice and Black Beans
Serves 4 to 6
1 to 2 TB butter or vegetable oil
1 small onion, finely diced
1 cup long grain white rice
2 cups chicken stock
1 15-ounce can black beans, rinsed and drained
2 to 3 TB diced green onions, fresh cilantro, or fresh parsley for garnish, if desired
In a medium to large saucepan, melt the butter or heat the oil. Add the onion and allow to sauté over medium heat until translucent about 2 or 3 minutes. Add the rice and stir to coat. Add the broth and allow to come up to a low boil. Immediately reduce the heat to low, cover tightly, and allow to cook for 15 minutes. Do not remove lid. After 15 minutes, remove from the heat, toss the rice with a fork to loosen, add the black beans, stir to combine, and cover tightly for another 5 minutes. Serve immediately.