A classic Spanish dish, this is a great choice when you want something easy and hearty. Briny olives perk up the mellow flavor of brown rice and beans.
1tablespoonextra-virgin olive oilor 3 tablespoons broth or water
1large yellow or red onionquartered and thinly sliced
3 to 4clovesgarlicminced
3 ½cupscooked or two 15- to 16-ounce cansdrained and rinsed small red beans
1 ½cupsdiced ripe tomato
¾cuppimiento-stuffed green oliveschopped
3scallionsthinly sliced
1tablespoonadobo seasoningmore or less to taste
Dried hot red pepper flakes to taste
Salt and freshly ground pepper to taste
½cupchopped fresh cilantro or parsley
Instructions
Combine the rice with 2 ½ cups water in a small saucepan and bring to a slow boil. Lower the heat and simmer gently and steadily, covered, until the water is absorbed, about 30 minutes. If you’d like a more tender grain, add another ½ cup water and cook until absorbed. This step can be done ahead.
Shortly before serving, add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion just begins to brown.
Add the cooked rice to the skillet along with the remaining ingredients except the last two. Cook for 5 to 8 minutes, or until everything is well heated through.
Season with salt and pepper, then stir in half of the cilantro. Pass around the remaining cilantro to top individual servings.