Crazy Good rice and beans

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There is SO little that is tastier than this dish. It has a lot of ingredients, but once you get everything cut up, it’s remarkably easy to put together. This’ll easily serve 4-6 (more if you eat a lot, but it’s absurdly filling) and will keep really well as leftovers. This is really easy to make vegan as well - just omit the butter and bit of cheese (but they’re both really nice touches).

To make it: 

Ingredients:

  • 1 onion, diced
  • 3 medium (2 large) cloves garlic, chopped roughly
  • 1 green bell pepper, diced
  • 1 can kidney beans, drained (or 1/2 cup dried, pre-boiled for about 45 minutes, then drained and rinsed)
  • 1 can corn, drained (or 1 cup frozen kernals)
  • 1 cup chopped arugula (or spinach)
  • 1 cup chopped olives (kalamata or large green)
  • 1 medium zucchini, quartered lengthwise and sliced in 1/4″ slices
  • 1 cup brown rice
  • 4 cups vegetable stock
  • 1 can stewed or diced tomatoes (stewed is better)
  • 2 tbsp peanut or olive oil
  • 2 tbsp butter (optional - if vegan, sub olive oil)
  • a bit of cheese or sour cream for topping (optional, but really nice)
  • 1 tsp garam masala
  • 1 tsp celery seed (ground)
  • 1/2 tsp smoked hot paprika
  • 1/2 tsp dried thyme
  • kosher salt/pepper to taste
  • 3 tbsp fresh parsley, chopped

In a large stockpot, heat 2 tbsp peanut or olive oil over medium heat and add onions, garlic and pepper, along with spices, and cook for about 5 minutes, stirring constantly, until onions start to soften. Salt and pepper to taste. Add corn, beans and rice and cook for another 2 minutes. Add tomatoes and crush them up a bit with your spatula to break them up (this is especially important with stewed tomatoes), then add stock and stir to incorporate everything. Cover, and simmer over low heat, stirring every 10 minutes, for about 40-50 minutes. During the last 20 minutes or so, stir more frequently (about every 2-3 minutes or so), as the stock will start to absorb into the rice and beans. When the liquid is almost absorbed, add the arugula, zucchini and parsley and stir to incorporate. When the zucchini is tender, turn off the heat, add butter, and stir until it melts into the rice and beans. Serve immediately with a bit of cheese or sour cream (optional).