Spanish Twist Rice and Beans (In a Rice Cooker)

 I’m calling this a fusion dish…because I wanted to use my new bowls and chopsticks, but made a rice dish with Spanish spices.

I got this set from Ten Thousand Villages for Christmas and have hardly used it, so tonight was the perfect night to give them a blog feature. I love all the dishware at that store, and it’s so interesting to learn about the stories behind how and where they were made and the people who made them. Also, it’s great to support the people and communities that the store promotes. For this Christmas season, I’m going to try to make it a goal to find the majority of my gifts for people at businesses that promote fair trade artisans.

So, without further adieu, here’s the recipe!

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Spanish Twist Rice and Beans (In a Rice Cooker)
Serves 8
Beans, rice, peppers, and peas with a blend of Spanish spices and just enough spice.
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Total Time
1 hr 20 min
Total Time
1 hr 20 min
Ingredients
  1. 1-2 cups dried bean mix, soaked overnight and drained
  2. 3/4 cup dry rice
  3. 1 cup frozen peas
  4. 2 cups vegetable broth
  5. 2 cups canned diced tomatoes
  6. 2 small peppers, diced
  7. 1/2 yellow onion, diced
  8. 2 cloves garlic, finely diced
  9. 2 tbsp coconut oil
  10. 1 tbsp paprika
  11. 1-2 tsp cayenne pepper
Instructions
  1. Add liquids, rice, beans, and spices to the rice cooker. Turn on.
  2. In a fry pan, add oil, peppers, and onion. Fry on medium heat for about 10 minutes, then add the garlic.
  3. Continue cooking the peppers until they are soft, about 20 minutes.
  4. Let the liquid in the rice cooker continue until about 3/4 of the liquid is gone, then add the peas. It took about 40 minutes for mine to finish. Cook for another 10 minutes or until the liquid is gone.
  5. Serve with a bit of ground pepper.
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