Makes 6 servings.



Wash beans and combine with 6 cups water in Dutch oven. Bring to a boil and boil 5 minutes. Remove from heat; let stand 30 minutes. Drain. Return beans to saucepan. Add chicken broth and spices. Bring to a boil. Cover, reduce heat, and simmer 45 minutes. Add rice and continue simmering for an additional 45 minutes for brown rice, 25 minutes for parboiled rice, or 20 minutes for regular-milled rice, or until beans and rice are tender. Adjust seasonings to taste. Garnish each serving with sliced green onion tops, if desired.

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