serves 4
Don’t be put off by the long list of ingredients in this variation of the classic Mexican dish. Just a few require chopping, and some of those can be bought already cut if you prefer. You can also make this recipe with leftover rice if you have it. For a different taste and texture, frozen veggie burger crumbles can be used to replace the pinto beans.
1½ cups quick-cooking brown rice
1 tablespoon extra-virgin olive oil
½ cup chopped onions
½ cup chopped red or yellow bell pepper
2 garlic cloves, chopped
1 (16-ounce) can pinto beans, drained and
rinsed
1 (15-ounce) can petite diced tomatoes,
drained
1 Granny Smith apple, halved, cored, and
chopped
½ cup raisins
¼ cup sliced pimiento-stuffed green olives
2 tablespoons mild or hot canned chopped
green chiles
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
2 tablespoons toasted slivered almonds
(page 21)
Cook the rice according to package directions. While the rice is cooking, heat the oil in a large skillet over medium heat. Add the onions, bell pepper, and garlic, and cook, stirring occasionally, for 5 minutes, or until the vegetables are soft. Stir in the pintos, tomatoes, apple, raisins, olives, chiles, and salt and pepper to taste. Simmer, stirring occasionally, for 15 minutes, adding a little water if the mixture becomes too dry. To serve, combine the pinto mixture with the hot rice and transfer to a large shallow serving bowl. Garnish with the parsley and almonds.
