It’s been 25 days since the World Health Organization declared the coronovirus outbreak a worldwide pandemic. Michael and I have been following the recommendations and staying indoors and away from people as much as possible, only making necessary outdoor excursions to buy groceries, medication and wine. This is not much different than our pre-pandemic life, other than now I’m working from home and drinking wine straight from the bottle while standing in front of the open fridge door.

In case my boss is reading this: I am not drinking wine and working at the same time.

*wink*

Thanks to all the hardworking grocery people out there, and avuncular messages from Galen Weston that provide me a sense of calm, food has not at all been an issue. In fact, my weight is going up at the same rate as COVID19 cases. Probably way too soon to joke about this, but remember, I’m drinking wine straight from the bottle now so my judgement is impaired.

Today I felt should be meatless day, and should use up the can of beans that I bought during the initial pandemic panic. While most were buying toilet paper, I bought beans. One can of beans. Our toilet paper supply is dangerously low, but I’m too stubborn to buy any lest people think I’m one of “those” people hoarding the stuff. I say this with a degree of confidence now, but we are about to embark on an evening of eating beans. I might not feel quite the same tomorrow morning. I’m also trusting Galen Weston that food will remain plentiful and that I can buy another can of beans in the weeks ahead.

I’ll get on with the recipe now for those of you who are tired of reading all the flim-flam with my blog posts and just want me to get to the point.

As with most my recipes, I trust that you have some basic cooking skills so you can fill in the gaps that I forget to write. This is what “really easy” means in my Really Easy One Pot Rice and Beans recipe means. It’s easy for me as a food blogger. I may not even take a picture to make it easier yet.

Here’s the ingredients you will need:

1 large can red kidney beans, drained and rinsed
1 large can diced tomatoes
2 cups long grain rice, rinsed (I use jasmine scented)
3-4 cups liquid (I use boiling water with chicken bouillon added)**
1 large onion
1 – 2 carrots chopped small
1 – 2 stalks celery, chopped small
1 head garlic, finely minced
Paprika (lots)
Oregano (a bit less)
Ground chili pepper (generous)
Ground cumin (more than generous, less than lots)
Ground cayenne pepper (to taste)
Salt and pepper (to taste)
A glug of olive or canola oil

In large pot, add the oil, saute the onion, carrots and celery until the onion is transparent. Add the rest of the ingredients. Cook until done. Done is when the rice is cooked and the liquid is absorbed.

** Watch the liquid level in the pot. That rice is going to absorb a lot of the liquid, and you don’t want the pot to go dry. Keep the kettle on, and add a splosh now and then if the rice is looking dry.

Michael, while stirring the pot for me asks, “Shouldn’t we try this recipe before you post your blog?”. I suppose that would be prudent.

Pause….

…and we are back. This combination of ingredients is delicious. It got a loud “yum!” from Michael, followed by, “I think the rice is under cooked”.

So, please don’t rush this as I did, and sample your dish before serving to make sure the rice is cooked thoroughly. You will be rewarded with a delicious, comforting dish that will be great for supper, with enough left overs for the next few days.