My granddaughter was talking with me on FaceTime as I was cooking this dish and after showing her the photo and ingredients, she said that the title for this recipe should include the word “goodness “ in it and so I did!
This is rice and stewed beans mixed in after being cooked separately. It’s an idea I learned in international cooking school. I adapted it by not using any meat and using a blend of whole grain wild rices instead of white.
Make sure to use fresh cilantro and onions.
- 1 1/2 cup of whole grain, wild blend rice
- 2 1/4 cup of filtered water
- 1/4 medium yellow onion, chopped
- 4 cloves of garlic, freshly grated
- Pinch of Celtic salt
- 1 tbsp red “sofrito”(Spanish style seasoning)
- 2 tbsp canola cooking oil
- 1 small bunch of fresh organic cilantro, chopped
- 1 15 oz can of red beans, rinsed and drained
- 3 tbsp of tomato paste
- 1/4 tp “Adobo” Dry seasoning
- 1First, cook the rice for 30 to 40 minutes. Mix the rice, water, 1 tbsp oil, and salt. Follow the package instructions.
- 2In a separate saucepan, place the onion, cilantro, oil, sofrito mix, adobo, and tomato paste and allow to cook in medium heat for 5-7 minutes. Do not overcook. Add the beans and mix well. Add a cup of water, cover, and let stew or simmer in medium heat for about 15 minutes.
- 3Once the rice and bean stew are cooked, pour the bean stew in the rice pot carefully blending both with mashing. Last, let it cool and save it in a glass container with lid in the fridge.