This is a stove-top recipe for fragrant, flavorful and slightly spicy rice and beans. You can use an instant pot or rice cooker, but the cooking time and water-to-rice ratio will be different. It makes a great side dish to any protein and vegetable, or a base for a grain bowl.
Recipe is based on Grace Stewart's Easy Haitian Rice and Beans.
Ingredients
Onion
- ½ medium white, yellow or red
Garlic
- 6 medium cloves
Rice
-1 cup long grain, brown*
Black_Beans
- 1, 15-oz can, low-sodium
Oil
- 1 Tablespoon olive, canola or vegetable
Water
- 2 cups
Thyme
- 3 sprigs, fresh, or ¼ teaspoon dried
Hot_Peppers
- 1-2 Scotch Bonnet or Habaneros
Bouillon
- 1 cube (you can use low-sodium variety)
Cloves
- 2 whole
Allspice
- 2 whole berries (optional)
Instructions
Step 1
Dice the onion and mince the garlic.
Step 2
Strain and rinse the beans.
Step 3
Put the rice in a fine mesh colander and rinse under cold water for 30 seconds, or until the water runs clear. Alternatively, place rice in a bowl and cover with cold water. Mix it well, and strain off the water. Repeat 2 more times.**
Step 4
Heat oil over medium in a pot. Add the garlic and onions and cook for 2 minutes, stirring occasionally.
Step 5
Add all remaining ingredients to the pot. Bring to a boil, then immediately reduce heat to a simmer. Cover the pot, and simmer for 30 minutes. Remove from heat and allow to sit, covered, for 10 minutes. Uncover the pot, fluff rice with a fork to break up clumps, and serve.
Notes
*If you prefer to use white rice, reduce the amount of water to 1 ½ cups, and reduce the simmering time to about 15 minutes. Remove from heat and let it steam, covered, for 10 minutes.
**Rinsing rice before cooking serves two purposes:
- It removes dust and debris.
- It removes excess starch, preventing the rice from becoming sticky. It keeps individual grains separate.
Learn more about rice cookery here: