Comments on: Rice and Beans Recipe http://www.reluctantgourmet.com/blog/ingredients/rice-and-beans-recipe/ You Have To Eat, So Learn To Cook & Eat Well Tue, 16 Mar 2010 21:22:26 +0000 http://wordpress.org/?v=2.7.1 hourly 1 By: RG http://www.reluctantgourmet.com/blog/ingredients/rice-and-beans-recipe/comment-page-1/#comment-81358 RG Wed, 15 Jul 2009 02:24:34 +0000 http://www.reluctantgourmet.com/blog/?p=942#comment-81358 Rob, thanks for sharing your recipe for rice. I can't wait to try this myself. RG Rob, thanks for sharing your recipe for rice. I can’t wait to try this myself. RG

]]> By: Rob http://www.reluctantgourmet.com/blog/ingredients/rice-and-beans-recipe/comment-page-1/#comment-81330 Rob Tue, 14 Jul 2009 15:35:41 +0000 http://www.reluctantgourmet.com/blog/?p=942#comment-81330 Having grown up with rice and beans in Brazil, I still eat them a couple of times a week. If you buy a pressure cooker (the way we cook it in Brazil), you can cook the dry beans in about 30-45 minutes. The younger the beans (recently harvested), the more tender they will be, rendering a thicker broth as well. If they are old, the result will be watery. As for rice... the only thing I have never seen cooked right outside of Brazil... here is a quick recipe: - 2 cups of long grain rice - 5 cups of boiling water - half a small onion, chopped (finely or coarsely, depending on your taste for them) - 3 garlic gloves, sliced thinly and then chopped - salt to taste Sautee the onions and garlic in about two tablespoons oil. Soak rice in water for a couple of seconds and strain. When onion is translucent, add the rice and sautee for a couple of minutes, stirring so as not to burn the bottom. Rice should dry up and start to stick to the sides (of your non-stick pan). Add the boiling water (or extremely hot water) at once. Stir a little and add salt to desired taste (about 3-5 teaspoonfuls). Reduce heat to medium low and and let it boil gently until the water dries up - do NOT stir. When water dries completely (you can hear the bottom of the pan start to sizzle - water must dry fully!), turn heat off (remove from burner if using an electric range) and cover to finish cooking. In about 10 minutes it should be ready to eat. Enjoy! Having grown up with rice and beans in Brazil, I still eat them a couple of times a week. If you buy a pressure cooker (the way we cook it in Brazil), you can cook the dry beans in about 30-45 minutes. The younger the beans (recently harvested), the more tender they will be, rendering a thicker broth as well. If they are old, the result will be watery.

As for rice… the only thing I have never seen cooked right outside of Brazil… here is a quick recipe:
- 2 cups of long grain rice
- 5 cups of boiling water
- half a small onion, chopped (finely or coarsely, depending on your taste for them)
- 3 garlic gloves, sliced thinly and then chopped
- salt to taste
Sautee the onions and garlic in about two tablespoons oil.
Soak rice in water for a couple of seconds and strain.
When onion is translucent, add the rice and sautee for a couple of minutes, stirring so as not to burn the bottom. Rice should dry up and start to stick to the sides (of your non-stick pan).
Add the boiling water (or extremely hot water) at once. Stir a little and add salt to desired taste (about 3-5 teaspoonfuls).
Reduce heat to medium low and and let it boil gently until the water dries up - do NOT stir. When water dries completely (you can hear the bottom of the pan start to sizzle - water must dry fully!), turn heat off (remove from burner if using an electric range) and cover to finish cooking. In about 10 minutes it should be ready to eat.

Enjoy!

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