Red Beans And Rice With Mushrooms
serves 2-4
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3 15-ounce cans red kidney beans, rinsed and drained
1 medium onion, diced
1 serrano chile, diced
2 plum tomatoes, chopped
1/2 pound cremini mushrooms, sliced
1 clove garlic, minced
3 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon ground coriander
1 teaspoon dried oregano
2 teaspoons chopped fresh thyme
1 cup basmati rice
1 1/2 cups water
2 cups low-sodium broth (chicken or vegetable)
salt and pepper
1/2 cup finely chopped parsley
prep: 10 minutes
total: 50 minutes
colander
large sauté pan
large saucepan with cover
1. Prep the beans, onion, serrano, tomatoes, mushrooms, and garlic. Heat the olive oil in a large sauté pan over medium-high heat. When it's hot and shimmering, add the onions and serrano and season with a sprinkling of salt and pepper. Cook until the onions turn soft, 2-4 minutes. Add the tomatoes, cumin, coriander, oregano, and thyme. Cook, stirring occasionally, until the spices smell toasted, 4-6 minutes.
2. In a separate saucepan, bring the rice and water to a boil. Reduce to medium-low, cover and let cook 15-25 minutes, until all liquid has been absorbed.
3. Meanwhile, add the mushrooms and 1/2 the broth to the sauté pan. Bring to a boil, then reduce to a simmer. Simmer until the mushrooms turn soft, 3-5 minutes. Add the beans and remaining broth and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes. Remove the lid and increase the heat. Simmer until the liquid reduces some and thickens, another 5-10 minutes. Sprinkle in the parsley, serve over the rice.
2. In a separate saucepan, bring the rice and water to a boil. Reduce to medium-low, cover and let cook 15-25 minutes, until all liquid has been absorbed.
3. Meanwhile, add the mushrooms and 1/2 the broth to the sauté pan. Bring to a boil, then reduce to a simmer. Simmer until the mushrooms turn soft, 3-5 minutes. Add the beans and remaining broth and bring to a boil. Reduce to a simmer, cover, and cook 15 minutes. Remove the lid and increase the heat. Simmer until the liquid reduces some and thickens, another 5-10 minutes. Sprinkle in the parsley, serve over the rice.
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