Madrid Beans and Rice

Oh boy, I have fallen way behind on documenting and sharing our dinners from the week. Yikes! I really don't even know if this is the next dish following the last one posted, but it is my best guess. I know we ate it last week, maybe Tuesday or Wednesday? It is yummy and easy all the same, no matter which day we consumed it.

I served this with a side of flavored tofu for a bit more protein.

Madrid Beans and Rice

olive oil

1 medium onion, chopped

2 cloves garlic, mashed

1 3/4 cup veggie broth

14.5 oz chopped tomatoes, undrained

1 cup white rice (Jasmine or Basmati)

1/4 tsp dried thyme

1/4 tsp ground cumin

1/8 tsp crushed red pepper

15oz can kidney beans

1/2 cup (or more) frozen peas

small jar or pimiento (I've skipped this before, so don't worry if you can't find them)

1. Heat oil in a large pan and saute onions for about 3 minutes. Add garlic and cook a couple more minutes, until onion begins to brown and soften.

2. Add broth and bring to a boil.

3. Add tomatoes, return to a boil.

4. Add rice, thyme, cumin, red pepper. Gently stir to mix ingredients. Return to a boil, then reduce heat and simmer, covered 15 minutes.

5. Add remaining ingredients and simmer, covered, another 10 minutes until most liquid is absorbed and beans & peas are heated.