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Forbidden Rice and Beans




Source of Recipe


Donna Rollison


Recipe Introduction


From "The Secret Ingredient" from Whole Foods.


List of Ingredients




1 1/2 tablespoons olive oil
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 medium onion, chopped
1 cup forbidden rice
1 bay leaf
1 clove garlic
1 3/4 cups vegetable or chicken stock
1 (14-ounce) can cannellini beans, rinsed and drained
sea salt, to taste
ground pepper, to taste
chopped pickled red peppers for garnish


Recipe



Heat the oil over medium heat in a 3- or 4-quart pot. Set aside a tablespoon of chopped red and yellow peppers for garnish. Add onion and remaining peppers to hot oil and cook until onion is translucent and peppers are fragrant, stirring occasionally, about 7 minutes. Do not let the vegetables brown.
Stir in the rice, bay leaf and garlic clove. Stir to coat rice with oil and lightly toast it, about 1 minute. Stir in the stock, season with salt and pepper and bring to a boil. Cover pot and reduce heat to a slow simmer. Cook until rice is tender and liquid is mostly evaporated, 30 to 35 minutes.
When ready to serve, heat the cannellini beans in a small saucepan. Reserve a few of the beans for garnish and add the rest to the warm rice, stirring gently to combine. Top rice with the remaining white beans and reserved red and yellow bell peppers. Sprinkle with chopped pickled peppers and serve immediately.