The versatility of rice and beans never ceases to amaze me.
Though this particular dish looks a lot like two or three others I’ve made in the past, it’s not the same! This is a creole-style rice and bean dish, which I made with brown rice instead of white. Unlike the super-spicy jollof rice and bean recipe I like to make, this one is more mellow and uses hot sauce, thyme, and cumin as its major flavor sources.
I came across this one in the middle of a multitude of rice and bean recipes in 1,000 Vegan Recipes. Once again, Robin Robertson didn’t disappoint! The only thing I’d change about this is I’d use a hotter hot pepper. I didn’t have any jalapeno on hand, so I chopped up a bit of a yellow chile I got from a church friend. While the flavor was good, it wasn’t hot enough for me, and I wound up adding a little more hot sauce after serving!
Overall, though, it was amazing. I love the mixed textures of these dishes, how the rice is a little bit more chewy than when cooked on its own, but not too hard. That combined with the warm mushiness of the beans…mmm. I really do love it. I think I could cook rice and beans every night for a week and not repeat myself or get sick of it!
Question for the comments: What’s your favorite rice and bean combination?