Categories: Entree

Ingredients

• 4 1/3 cup(s) water, divided
• 1 1/2 cup(s) brown basmati rice
• 1/2 teaspoon(s) salt
• 1 tablespoon(s) extra-virgin olive oil
• 1 cup(s) diced onion
• 2 teaspoon(s) minced garlic
• 2 can(s) red kidney beans, or pink beans, rinsed
• 6 ounce(s) sliced Canadian bacon, chopped
• 1/2 cup(s) chopped celery, plus 1 tablespoon finely chopped celery leaves
• 1/2 cup(s) diced green bell pepper
• 1/3 teaspoon(s) ground chipotle pepper (see Note) or cayenne pepper

Directions

1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.

2. .About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.

3. .Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.

4. Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle can be found in the specialty spice section of most supermarkets.

Email to a friend | Print this recipe | Back