Pinto Beans & Short Grain Brown Rice

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.

Relaxing on a Sunday Afternoon @ CW’s

Just imagine a cool Sunday afternoon, pulling up to the table to have a delicious and 
decadent Sunday dinner.  Basil Pesto Roasted Cornish Hens, with a side of Pinto Beans with a healthy twist over a bed of Jasmine Rice and crisp side dish of Mixed Vegetables.

 

This wonderful dinner experience is brought to you by CW's Cafe Today.  Enjoy !!

Basil Pesto Roasted Cornish Hens

(4) Cornish Hens with back bone removed

(1) cup Basil Pesto

Roast hens @400 degrees for 1 hour and use the cooking juices from the hens to make a wonderful gravy.

Pinto Beans With A Healthy Twist

(1) cup dry beans = 3 cups cooked beans 

(2) tbsp Olive Oil

(1/2) cup diced onions and 4 cloves of garlic minced.

(3) cups of low sodium chicken broth

Salt and pepper to taste. 

 

In large pan ( about 3 -5 quart) add olive oil, onions, and garlic.  Saute until onions and garlic are tender.  Then add 3 cups of chicken broth and bring to a boil.  Then reduce heat and let simmer for about 2 hours.

  Dried Bean Cooking Guide

1/3 cup dry beans =1 cup cooked beans

1/2 cup dry beans =1 1/2 cups cooked beans

2/3 cup dry beans =2 cup cooked beans

1 cup dry beans =3 cups cooked beans

2 cups (1 pound) dry beans =6 cups cooked beans

 

Jasmine Rice

(1) cup of Jasmine Rice

(3/4) cup of water

1/2 teaspoon of salt

 

Place rice in Rice Cooker, add water and salt.  Follow directions given for your Rice Cooker.  If you do not have a rice cooker, then follow package directions for cooking rice stove top.

  

Mixed Vegetables

 (1) Package of frozen mixed veggies (about 16 oz's)

(3/4) Chicken Broth - low sodium 

 

In medium sauce pan, add chicken broth and bring to a boil.  Then add veggies, season with salt and pepper to taste. Steam until veggies are tender.  Remove from heat and let stand.