Forbidden Rice and Beans

Forbidden Rice and Beans

Serves 4 to 6
Secret Ingredient: Forbidden Rice
  • 1 1/2 tablespoon olive oil
  • 1/2 red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 medium onion, chopped
  • 1 cup forbidden (black) rice
  • 1 bay leaf
  • 1 clove garlic
  • 1 3/4 cup gluten-free vegetable or chicken broth
  • 1 (14-ounce) can cannellini beans, rinsed and drained
  • Sea salt, to taste
  • Ground pepper, to taste
  • Chopped pickled red peppers, for garnish
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Heat oil over medium heat in a 3- or 4-quart pot. Set aside a tablespoon of chopped red and yellow peppers for garnish. Add onion and remaining peppers to hot oil and cook until onion is translucent and peppers are fragrant, stirring occasionally, about 7 minutes. Do not let the vegetables brown.

Stir in rice, bay leaf and garlic clove. Stir to coat rice with oil and lightly toast it, about 1 minute. Stir in broth, season with salt and pepper and bring to a boil. Cover pot and reduce heat to a slow simmer. Cook until rice is tender and liquid is mostly evaporated, 30 to 35 minutes.

When ready to serve, heat cannellini beans in a small saucepan. Reserve a few of the beans for garnish and add the rest to the warm rice, stirring gently to combine. Top rice with remaining white beans and reserved red and yellow bell peppers. Sprinkle with chopped pickled peppers and serve immediately.
Nutritional Info: 
Per Serving: 280 calories (60 from fat), 7g total fat, 1g saturated fat, 5mg cholesterol, 520mg sodium, 47g carbohydrates, (6 g dietary fiber, 5g sugar), 10g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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