Beans and Rice - 4 Delicious Variations

Indian Beans and Rice

You’ll need chickpeas as the beans in the basic recipe, as well as:

1 tbsp curry powder
1/2 tsp cinnamon
1 can diced tomatoes  
1 thumb sized piece of ginger, minced 
1 tsp chopped green chilies
1/4 cup chopped fresh cilantro

Stir the curry powder and cinnamon into the chickpea and onion mixture.  Fry for a minute, then add the ginger and tomatoes and their juices.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste.

 

Mediterranean Beans and Rice

You’ll need Great Northern White Beans in the basic recipe, as well as:

2 stalks chopped celery
2 oz. chopped black olives
juice of 1 lemon
1/3 cup fresh chopped parsley
2 tsp dry dill weed  

Add the celery and olives to the bean and onion mixture and fry for a few minutes to soften.  Stir in the lemon juice and parsley and heat through.  Stir the dill into the rice.  Add salt and pepper to taste and a can of chopped artichoke hearts.
 

Southern Beans and Rice

You’ll need Black-Eyed Peas as the beans in the basic recipe, as well as:

2 cups chopped kale
2 tsp cider vinegar
2 tsp Worcestershire sauce
1/2 cup organic frozen corn, thawed
1 tsp Old Bay seasoning 

Fry the kale with the bean and onion mixture for a few minutes until wilted.  Add the cider vinegar, Worcestershire sauce, and corn, heat through.  Add salt and pepper to taste. Try stirring in some chopped yellow squash from the garden.
 

Mexican Beans and Rice

You’ll need Pinto Beans in the basic recipe, as well as:  

2 tsp cumin
1 tsp chili powder
1 can diced tomatoes with green chilies, drained
juice of 1/2 a lime
1/4 cup fresh chopped cilantro

Stir the cumin and chili powder into the bean and onion mixture and fry for a minute to coat.   Add the can of tomatoes and lime juice.  Cook on medium-high heat for 5 minutes, until the tomatoes no longer taste raw.  Stir the cilantro into the rice.  Add salt and pepper to taste. Serve with a side of sliced avocado and warm corn tortillas.

Recipe Credit: www.nomeatathlete.com