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One Pot Rice and Beans

by | Jul 29, 2020 | Vegetarian |

One Pot Rice and Peas

Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course dinner, lunch, Side Dish
Cuisine American, jamaican
Servings 6 servings

Ingredients
  

  • 4 tbsp olive oil
  • 1 small Yellow Onion chopped
  • 2 tsp garlic chopped
  • 1 large red/green bell pepper cut into 1.5 inch pieces
  • 1 stalk celery plus leaves diced
  • 1/2 tsp Ground Black Pepper
  • 1/2 tsp Coarse Salt
  • 2 tsp curry powder
  • 9oz/255g 1.5 cups basmati rice
  • 15oz/425g can of black eyed peas or another bean
  • 22oz/650ml 2.75 cups chicken stock or vegetable stock/water
  • 1/4 cup chopped cilantro leaves

Instructions
 

  • Use dry measuring cup to measure rice. Use a liquid measuring cup to measure stock. Rinse rice with cool water until water is clear. Drain well and set aside.
  • Heat 4 tbsp olive oil in a wide pan. Add onion, garlic and sauté for one minute. Add bell pepper, celery and leaves, pinch of coarse salt. Sauté for 3 minutes. Add drained rice. Sauté for 4 minutes, stirring occasionally. Rice will be lightly toasted. Add 1/2 tsp salt, black pepper and curry powder. Sauté for 2 minutes. Add drained black eyed peas and hot chicken stock. Stir, cover pot and bring to a boil. Once it comes to a boil, turn down heat to medium low. Cover and cook for 15 to 20 minutes until rice is tender. Stir in chopped cilantro and serve. Taste and adjust salt if necessary.
  • To add extra protein, stir in cooked sausage or any meat/veggie protein.
  • If your curry powder has a lot of salt in it, adjust amount of salt in recipe.