VeggieTalk

Valencian Rice and Red Beans is a classic Spanish dish; I’ve had the recipe hanging about in my notes for years but it has never made its way into any of my books. It’s the perfect thing to make when you want something easy but interesting.

This is my favorite kind of meal to make, with only one dish that requires a recipe. The other items can vary according to mood and season. Here I’m serving the rice with cauliflower and grilled polenta sices (the kind that comes in tubes—I used an 18-ounce tube, but I could have used the 24-ounce size, as my sons were looking for seconds after it was gone; they like it on a separate plate—with maple syrup!). Instead of a salad, I served a platter of sliced yellow bell peppers, orange sections, artichoke hearts, celery sticks, and cherry tomatoes. The entire meal can be made in the time it takes to cook the rice.

Valencian Rice and Red Beans would also go well with roasted asparagus and a salad of mixed baby greens with cucumbers, orange sections, and walnuts. Here’s the recipe:

Valencian Rice and Red Beans

6 servings

• 1 1/4 cups uncooked brown rice
• 3 1/2 cups water
• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered and thinly sliced
• 4 cloves garlic, minced
• 1/2 green bell pepper, finely diced
• One 16-ounce can red beans, drained and rinsed
• 1 1/2 cups diced ripe tomato
• 2/3 cup pimiento-stuffed green olives, sliced
• 3 scallions, thinly sliced
• 1 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• Cayenne pepper or hot red pepper flakes, to taste
• Salt and freshly ground pepper to taste
• 1/4 to 1/2 cup chopped fresh cilantro or parsley

1. Combine the rice and water in a small saucepan and bring to a rapid simmer. Lower the heat, cover, and simmer until the water is absorbed, about 30 to 35 minutes. If you’d like a more tender grain, add another 1/2 cup water and cook until absorbed

2. Meanwhile, heat the oil in a wide skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper and saute until all are golden.

3. Once the rice is done, add to the skillet along with the remaining ingredients except the last two. Cook for 5 minutes, or until everything is well heated through.

4. Season with salt and pepper, then stir in the cilantro. Serve at once.