I know I should have used dried beans and rehydrate them, but I really wasn't up for an all afternoon affair in the kitchen. So, with a little garlic, onion and half a jalapeno pepper sauteed in olive oil and simmering in chicken stock, I warmed up the beans. 
Add rice (I use a Texamati blend) with a little more olive oil and the rest of the chicken stock. Bring to a boil. Cover tightly (I forgot to take that picture) reduce heat and simmer for 15 minutes.
Stir after most of liquid has been absorbed and allow to sit for 10 minutes before serving. A little cheese and its a complete meal in itself. Yum.
1 comment:
rice and beans is one of my all-time favourite meals, because they are so versatile. this sounds yummy.
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