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: 

  1. It removes dust and debris.
  2. It removes excess starch, preventing the rice from becoming sticky. It keeps individual grains separate. 

Learn more about rice cookery here:

Nutrition Information

Dietary Restrictions

Diabetes Friendly