One of my new favorite cookbooks is Feeding the Whole Family by Cynthia Lair. This is a great book because it includes recipes that both children and adults will like. The recipes are natural and nutritionally sound. Ms. Lair has a way of putting together all of the ingredients that I like to use in one recipe. This makes it nice for me as I have most of the ingredients in my kitchen already. This rice recipe is similar to one that I made this past winter as a casserole for a friend who is a vegetarian. I really like this recipe and kids like it too. If you want to add a little heat to your aown adult plate, add your favorite hot sauce.
Check out Cynthia's website to purchase her book. This is a must buy if you have children or if you are planning to have a family. My son Max picks up her book now and says, "Mom let's go cook." He knows it's the good one. Purchase the book.
Directions
- Heat oil in a 2-quart pot.
- Add cumin and chili powder and sauté for a few seconds.
- Add onion and salt and continue cooking until onion is soft.
- Add rice and stir well to coat.
- Add water and tomato paste and bring to a boil.
- Lower heat and simmer, covered, until all of the water is absorbed (about 40 minutes).
- Serve warm, alongside the cooked pinto beans.
- 1 Tbsp. extra-virgin olive oil or butter
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 onion, diced fine
- 1/2 tsp. sea salt
- 1 cup long-grain brown rice, rinsed and drained
- 1 3/4 to 2 cups water
- 1 Tbsp. tomato paste or sauce
- 3 cups cooked pinto beans
Garnish this dish with salsa, cheese, avocado, cilantro, and lime. Serve with warmed tortillas if you like.
