Rice and beans is a tasty, filling meal. And it’s inexpensive to make! The expression “I don’t know beans” means “I know very little” because beans cost so little.
kitchen gear
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Cutting board
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Sharp knife (adult needed)
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Medium-size pot with lid
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Measuring cup
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Can opener
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Strainer
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Large skillet
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Measuring spoons
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Pot holder
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Fork
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4 bowls
Ingredients
- 1 1⁄2 cups short grain brown rice, rinsed in a strainer
- 2 cups water
- 2 teaspoons olive oil
- 2 garlic cloves, peeled and finely chopped
- 1 small onion, peeled and finely chopped
- 1 bell pepper (any color), cored, seeded, and chopped
- 2 tablespoons plus 1 1⁄2 cups water
- 1 tomato, cored and coarsely chopped
- 1⁄4 teaspoon cayenne pepper, or more to taste
- 1⁄8 teaspoon ground cumin, or more to taste
- 2 (16-ounce) cans red kidney beans, drained and rinsed in a strainer
- 1⁄2 teaspoon kosher salt
- 1 ripe avocado, peeled, pitted and cubed
- 2 tablespoons chopped fresh cilantro leaves
Instructions
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To make the rice: Put the rice and water in the pot and set it on the stove. Turn the heat to high and bring to a boil. (You’ll know the water is boiling when you see bubbles breaking all over the surface.)
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Turn the heat down to low, cover the pot, and steam for 30 minutes. Set aside, covered, for 10 minutes.
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While the rice is cooking, make the beans: Put the skillet on the stove and turn the heat to medium-low. When the skillet is hot, add the oil.
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Add the garlic, onion, bell pepper, and 2 tablespoons water. Cook until the mixture is golden, softened, and almost gooey, about 10 minutes. Add more water if it is getting too dry.
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Add the tomato, spices, beans, salt, and remaining 1 ½ cups water and cook until the beans are very soft, 20-30 minutes.
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Fluff the cooked rice with the fork and divide among the bowls. Top with equal amounts of the bean mixture.
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Top with the avocado and sprinkle with cilantro (if you like).
