Yes,
you can make Pinto Beans & Rice without all the fat, but yet keep the
flavor and taste for a healthy heart. This bountiful dish is brimming with
fiber and many important nutrients essential to good health. Nutty flavor of the steam brown rice enhances
the flavor of the pinto beans. This recipe is quick and easy side dish that
will accent any protein or vegetable.
Prep
Essentials
Prep Time: 5 minutes
Cooking Time: 45 -
50 minutes
Servings: 6
Recipe
Essential Tools
Aroma Rice
Cooker is my choice.
Cook rice
according to rice cooker instructions.
For Stove
top – depending on servings Combine rice, water, and olive oil in a pot, and
bring to a boil. Cover with a
tight-fitting lid, reduce heat to low and let simmer for about 45 minutes.
Ingredients
· 1 cup short or long
grain brown rice
· 2 cups chicken
broth
· 1 can Pinto Beans,
with liquid
· 1 teaspoon olive
oil
· 1 teaspoon ground
smoke paprika
· 1 teaspoon ground
cumin
· 1 teaspoon ground
coriander
· 2 teaspoon Braggs
Liquid Amino’s or low-sodium soy sauce
· Fresh Chopped Parsley for garnish
· Salt to taste;
optional
Recipe Directions
1. Place rice in
cooker and add chicken broth, close the lid and press brown rice button. “And that is it”. If using stovetop method see instruction
above.
2. Heat Pinto beans in
medium saucepan over medium heat for 3 – 5 minutes. Add oil, paprika, cumin, coriander, and Bragg’s
liquid. Add salt if desired; mix well.
3. Once rice is done,
take a fork and fluff rice to separate the grains, then add beans to rice and
gently fold. Place beans and rice in a
serving bowl and garnish with fresh chop parsley.
