Rice and Beans with a Kick and a Twist

It’s cold everywhere.  Even in Florida. I know you think I’m ridiculous, but when the temperature is in the low 30s at night and the warmest coat you have is a hoodie?  Yeah – like that.  We are not prepared.  I decided to make this to warm us up.  Rice and Beans with a Kick and a Twist!  Spicy, healthy, and vegan too!

• One large yellow onion, peeled and diced
• three cloves garlic, peeled and minced
• big pinch red pepper flake
• 2 pints sliced baby portobella mushrooms, sauteed in olive oil and set aside
• 2 cups brown rice
• 4 cups vegetable broth
• 1 28 oz. can fire roasted tomatoes, crushed, diced, whatever
• 1 28 oz. can garbanzo beans drained
• 2 roasted red peppers, chopped finely
• 2 chipotles in adobo finely minced (less if you don’t like it that hot – omit if you like it spicy at all)
• olive oil
• salt and pepper

Heat a large pan with a tightly fitting lid on Med/High heat.  Add a glub of olive oil – when it’s hot – add the onion and saute.  Let the onion get a little brown and add the red pepper flake and garlic.

When the garlic is fragrant, add the rice and stir a bit, scraping the bottom to get any stuck pieces off (it’s ok if it’s a little burnt, that’s how paella gets its flavor!)

When the rice gets a pearly white color, add the vegetable broth.  Bring to a boil, then reduce to low and cover.  Prepare according to the time on the package.

I use a brown rice that takes about 45 minutes – it’s nice and slow and really gives the rice time to absorb all the flavors.

In the meantime, if you haven’t already, saute the mushrooms, nice and slow, to get that dark color and rich flavor.

When the rice is down, remove the lid and add the rest of the ingredients, including the mushrooms.  Using a wooden or plastic utensil – gently, but thoroughly combine.

Plate, salt and pepper to taste and serve.

Delicious!  A really nice amount of spice, very satisfying and enough to feed a crowd.  So simple, too!

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