We love rice n beans! We love it just about any time the weather cools … or sometimes if it doesn’t and it’s always our first choice for an overnight passage. It’s easy to fix ahead, warms up quick, eats “easy” in our big flat bottom serving bowls and is filling and spirit-lifting. Don’t miss this recipe and many other ideas in the Passage Meals chapter of our The Boat Galley Cookbook!
1 chicken breast cut into 1” cubes (not cooked) OR ham chunks OR any meat you have OR no meat at all. Hint: chorizo or any spicy meat is flavorful–or have a combination! Chorizo and chicken are my favorite combination! But now that we have this little Healthy Heart Challenge thing going on, we successfully used Morningstar Sausage Patties crumbled up just like chorizo. And it was very tasty!
1 onion, diced
1 green pepper, diced
1 mildly hot pepper, seeded and diced
1 cup uncooked brown rice OR white rice OR instant brown or white rice
3 cups chicken broth (may be made from bouillon) OR stock (page XX)
cumin powder – to taste
cayenne pepper – to taste
red pepper flakes – to taste
salt & pepper – to taste
hot sauce to taste
1 can diced tomatoes OR 2 medium tomatoes, diced
2 cans black beans or other beans, drained and rnsed OR Recipe-Ready Beans (page XX)
Mix all together, except the beans, in a large skillet or small stock pan. Cover and bring to a boil and then reduce heat to medium until the rice is cooked (about 35 – 40 minutes to cook brown rice slowly, less for other types).