Spiced Kidney Bean and Squash Rice
What Started it all:
Kidney Beans, Squash, chocolate chips, rice cooker
This recipe is a delightful blend of hearty kidney beans, tender squash, and aromatic spices, creating a wholesome and flavorsome dish that’s perfect for bringing the family together. It’s a great way to enjoy a nutritious and delicious meal that celebrates the beauty of seasonal ingredients.
Ingredients
- 2 cups Kidney Beans, cooked
- 2 cups Squash, diced
- 1/2 cup Chocolate Chips
- 2 cups Basmati Rice
- 4 cups Water
- 1 tbsp Olive Oil
- 1 large Onion, finely chopped
- 3 cloves Garlic, minced
- 1 inch Ginger, grated
- 2 Tomatoes, diced
- 1 tsp Cumin Seeds
- 1 tsp Ground Coriander
- 1 tsp Ground Cumin
- 1/2 tsp Turmeric
- 1/2 tsp Garam Masala
- Salt, to taste
- Fresh Coriander, for garnish
Instructions
- Rinse the basmati rice in cold water until the water runs clear.
- In a rice cooker, combine the rinsed rice and water, and cook according to the rice cooker's instructions.
- Heat olive oil in a large pan over medium heat.
- Add cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until golden brown.
- Stir in the minced garlic and grated ginger, and cook for another minute.
- Add the diced tomatoes and cook until they soften.
- Sprinkle in the ground coriander, ground cumin, turmeric, and garam masala. Stir well to combine.
- Toss in the diced squash and cooked kidney beans. Mix gently to coat the vegetables and beans with the aromatic spices.
- Let the mixture simmer for 10-15 minutes, allowing the flavors to meld together.
- Once the rice is cooked, fluff it with a fork and gently fold it into the kidney bean and squash mixture.
- Sprinkle in the chocolate chips and gently fold them into the rice and bean mixture until they begin to melt slightly.
- Season with salt to taste and garnish with fresh coriander.
- Serve the spiced kidney bean and squash rice hot, and enjoy the delightful blend of flavors.