Rice with Beans, Tomatoes and Spinach

I admit it, this wasn't the most delicious thing I've ever made. It needs work. Especially in the flavor department. But it is a good way to use up extra beans, so get on it! This recipe makes 2 servings.

Ingredients:

1/2 cup brown basmati rice

1 to 2 tablespoons chopped onion

1 tomato

1 cup baby spinach

1/2 cup beans (I used pinto)

1 cup water

generous amount of salt and pepper

1 teaspoon olive oil

you'll also need:

bowl large enough to fit tomato

small wok with lid

heat-proof spoon

boiling water

cold water

1. peel the tomato by pouring boiling water over it in a bowl and letting it sit for one minute, then covering it with cold water a few times. Peel it with a sharp knife, the stem and chop it. Set aside.

2. heat the oil in the wok over medium heat and add the onions. Cook them for a few minutes until tender, stirring occasionally.

3. add the rice and toast a bit, stirring constantly. Then add the tomatoes, salt, and pepper.

4. add the 1 cup of water and the beans, stirring to mix. Increase the heat to maximum and bring to a boil. Stir in the baby spinach, the cover and reduce the heat. Let simmer for 15 minutes.

5. remove the cover and check on your rice. If there's still water left -- as there was for me because I haven't mastered the ability to cook rice yet -- increase the heat and boil it off. When it's done, serve the rice in two portions. This reheats pretty well.



I made this recipe up.