I love rice and beans. Why this simple combination tastes so good is mysterious to me – but I don’t question it much. Pesto Rice and Beans is simply another delicious variation on the beloved rice and beans theme.
A quickly needed dinner was the inspiration for this dish. I thought I was soooo original – “I’ll be pesto would taste really good with rice!” So I quickly Googled it from the computer on the kitchen counter. And of course there are many pesto and rice recipes out there, including this Mom Advice inspiration based on a Pesto Rice Mark Bittman recipe from “How to Cook Everything”. But what would Striving Bean be without a little “bean flair”? Naturally I added my own touch.
It’s such a treat to have something nutritious and tasty on the table so quickly. And I nearly overflowed with joy when my kids told me it was * yummy *.
Pesto Rice and Beans
- 1 15 oz. can white beans (rinsed and drained) OR 1 2/3 cups (1.66 cups) cooked white beans (I used navy beans)
- 1 Tablespoon extra virgin olive oil
- 1 1/2 cups (1.5 cups) basmati rice
- 2 1/4 cups (2.25 cups) water
- Sea salt to taste
- 1/2 cup (0.5 cup) pesto
- 1 red bell pepper, diced
- Heat the tablespoon of oil in a medium saucepan over medium heat.
- Add the basmati rice and cook, stirring, until the rice is coated with oil.
- Add the water and season with sea salt.
- Turn the heat up a bit and bring the mixture to a boil. Cover and turn the heat to medium-low.
- Sautee the diced red bell pepper. Set aside.
- After 15 minutes, turn off the heat under the rice, but leave the cover on. Wait 10 minutes, then stir in the pesto.
- Stir in the white beans.
- Stir in the red bell pepper.
- Serve immediately.
Our family weighs in:
- Daughter loved it.
- Son loved it
- Husband loved it.
- I loved it.
- Toss diced red bell pepper for garnish on top (like we did) if your kids don’t like it.
- Try basmati rice if you haven’t before. You will love how it enhances the taste of this dish.