1 can Beans (Black Beans, Red Kidney Beans, Pinto Beans, Black Eyed Peas, etc. – any one will do)
5 cups parboiled, long-grain rice (Uncle Ben’s is really good.)
2 table spoons oil ( I like to use Oilve Oil)
1 medium Onion, finely chopped
3 pegs of garlic, minced
A couple sprigs of fresh thyme
1 medium tomato, diced
2 table spoons butter or margarine
Salt to taste
- 1. In a large skillet or pot, sauté onions, garlic, tomato, thyme and cilantro in oil.
- 2. Add beans and 4 cans of water. Bring to a boil.
- 3. Add salt to taste (I like to put a little bit of pepper for flavor and just to give it that little umph).
- 4. Add rice (I like less peas in my rice and peas but if you like more peas add only 4 cups of rice and reduce the amount of water. The liquid should be about one half inch above the rice in the pot)
- 5. Add the margarine.
- 6. Let it continue to boil for about 1 minute then turn the burner down to med low. Rice burns easily and you don’t want it to burn. If rice is still really hard add a little more water.
- 7. Leave it for about 15 minutes but check to make sure the bottom is not catching.
- 8. Turn burner down to low and leave until all the water is absorbed. This will take about one half to three quarters of an hour. Keep checking if rice is still hard and add more water if necessary a little at a time and stir with a fork.