Ingredients
Equipment
Method
- Drain the beans into a measuring jug, reserving their liquid. Check the rice package for its covered stovetop liquid ratio. Measure that total amount using the bean liquid plus enough boiling water; for rice calling for 1 1/2 cups liquid per cup, use 1 1/2 cups total. Reserve excess bean liquid and water rather than adding them automatically.Drain the beans into a measuring jug, reserving their liquid. Check the rice package for its covered stovetop liquid ratio. Measure that total amount using the bean liquid plus enough boiling water; for rice calling for 1 1/2 cups liquid per cup, use 1 1/2 cups total. Reserve excess bean liquid and water rather than adding them automatically.
- Heat the oil in a wide heavy pot over medium heat. Cook the onion for 8–10 minutes, stirring, until softened and golden. Add the garlic and cook for 1 minute.
- Add the vinegar, pepper, salt to taste, Cajun seasoning, mixed herbs and crumbled stock cube. Stir in the well-drained rice and cook for 3–4 minutes, stirring, until evenly coated.
- Gently stir in the beans and the measured cooking liquid. Bring to a boil, then cover tightly and reduce to the lowest heat that maintains a gentle simmer.
- After 2 minutes, quickly scatter the frozen peas over the rice without stirring. Replace the lid and continue cooking for about 10–15 minutes, or according to the rice package, until the rice is tender and the liquid absorbed.
- If the grains are still firm and the pot is dry, add 1–2 tablespoons hot water and cook a little longer. Turn off the heat and rest, covered, for 5 minutes. Gently fluff the rice and fold in the peas.
Nutrition
Notes
Liquid matters: Bean-can liquid counts toward the rice's total cooking liquid. The full 2 cups of available boiling water may not be needed. A tight lid, rice variety and pan width affect absorption; follow the rice package and the tenderness cue. Salt: Stock cubes, canned beans and Cajun blends vary, so begin with less salt and adjust at the end. Options: Use black or pinto beans, canned chickpeas or lentils; finish with chopped parsley or cilantro. Cool leftovers promptly in shallow containers, refrigerate and reheat thoroughly. This recipe uses the covered stovetop method.
Nutrition: Estimates are for one-quarter of the recipe using dry basmati rice, a large onion, 800 g of canned kidney beans with liquid, one generic vegetable bouillon cube, Cajun seasoning and an Italian dried-herb blend as the mixed-herb proxy. All measured oil and the full teaspoon of salt are included. Reserving excess bean liquid or using less salt will change the estimate, especially sodium. Optional herbs and serving accompaniments are excluded; brands vary.
