As much as I enjoy rice and beans, sometimes I'm too lazy to drag out two pots and make two separate components. Lately, I've been dumping the can of beans right into the rice and have been loving the end product. So, I thought I'd share this super easy dish that serves as a delicious accompaniment to almost anything that comes off the grill.
1 tablespoon olive oil
2 oz. salt pork, diced
½ onion, diced
2 cloves garlic, minced
1 cup medium grain rice
15.5 oz. can beans (drained, not rinsed) - black beans or red beans; both are great
1½ cups chicken stock
*If you wanted to make this vegetarian, you could omit the salt pork and use vegetable stock instead of chicken stock.
chipotle nacho beef recipe and made some pico de gallo and cilantro chimichurri. Plus, we had some grated cheese, diced red onion, and lime wedges.
This rice is super hardy and I love that it's made with pantry ingredients. It's seriously the easiest carb to whip up on a weeknight when you're feeling a bit too bleh to brainstorm meal ideas.