Ingredients Jump to Instructions ↓

  1. 4 1/3 cups water, divided

  2. 1 1/2 cups brown basmati rice

  3. 1/2 teaspoon salt

  4. 1 tablespoon extra-virgin olive oil

  5. 1 cup diced onion

  6. 2 teaspoons minced garlic

  7. 2 15-ounce cans red kidney beans, or pink beans, rinsed

  8. 6 ounces sliced Canadian bacon, chopped

  9. 1/2 cup chopped celery, plus

  10. 1 tablespoon finely chopped celery leaves

  11. 1/2 cup diced green bell pepper

  12. 1/4-1/2 teaspoon ground chipotle pepper, (see Note) or cayenne pepper

Instructions Jump to Ingredients ↑

  1. Combine 3 1/3 cups water, rice and salt in a large saucepan. Bring to a simmer; reduce heat to low, cover and cook until all the water has been absorbed, about 45 minutes.

  2. About 10 minutes before the rice is ready, heat oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring, until the onion is lightly colored and tender, about 3 minutes.

  3. Place 1 cup beans in a small bowl and mash with a fork. Add the mashed and whole beans, the remaining 1 cup water, Canadian bacon, celery, celery leaves, bell pepper and ground chipotle (or cayenne) to taste to the pan. Simmer, stirring occasionally, until the liquid has thickened into a gravy and the vegetables are crisp-tender, about 6 minutes. Serve in shallow bowls, spooned over the rice.


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