BEANS AND RICE WOW!! ENJOY DAN:

                             BEANS WITH RICE by CHEF DAN:

Serves 4

 

RICE:

2 tablespoons grape-seed oil

1 cup brown jasmine rice

1/2-onion, diced

2 cups vegetation broth 

 

BEANS AND TOMATOES:

1 tablespoon grape-seed oil

1 onion, diced

3 garlic cloves, minced

1 tablespoon EACH Italian seasoning, oregano and thyme

1 (14.5 Oz) can diced tomatoes

1 (15 Oz) can black beans

1 (15 Oz) can pinto beans

1 cup vegetables broth

6 scallions cut on the bias in 1/2-inch pieces

Kosher salt and freshly ground black pepper to taste

 

DIRECTIONS FOR RICE:

1.   Heat a sauce-pan with a lid over medium-high heat.

2.   Add the oil and when sizzling.

3.   Add rice and stir for 3 minutes.

4.   Add onions and cook for another 3 minutes.

5.   Pour broth over the mixture; bring to boil and simmer for 35-40 minutes.

6.   Remove the pan and keep covered.

 

DIRECTIONS FOR BEANS:

1.   In a stock pot over medium-high heat and oil and when hot.

2.   Add onions and sauté for 5 minutes; add garlic, Italian seasoning, oregano thyme, and cook I minute.

3.   Reduce heat to medium add tomatoes, broth, beans and cilantro.

4.   Simmer until the liquid is reduced by half, about 20 minutes.

5.   Season with salt and pepper, mix in the scallions remove from heat.

6.   Add rice to the beans and stir to incorporate.

 

ENJOY DAN:                                  BLESSINGS ALWAYS