Easy Beans and Rice

I saw an beans-n-rice recipe in Redbook this month and adapted it for my own use.  I love Red Beans and Rice but have found most recipes to be all-day cookers.  Most of the 'easy' recipes I tried were disappointing.  This was really good! Here is my version:

1 1/2 tablespoons Oil (olive or canola)
1 cup frozen fajita mix (tri-colored peppers and onion)
1/2 teaspoon garlic powder
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon cumin
2 cans (15 oz each) plain pinto beans
1 can (15 oz) Mexican style Chili beans
1/2 - 3/4 cup chicken broth (or vegetable broth for vegan version)
1 1/2 tablespoons balsamic vinegar
black pepper to taste
cayenne pepper optional

2 cups white rice (amount before cooking)

I rinse my rice until the water is clear, then set to boil in 4 1/2 cups of water.   Once it boils turn it down to the lowest setting, but leave it on the burner for about 35 minutes, without stirring, until all of the water is absorbed.  You can fluff it with a fork once it is totally done.

So, I start the rice, start the beans and then start the meat. 

For the beans, put the oil in a (preferably non-stick 2qt) pot and throw in the fajita mix.  You may cut the vegetables up smaller like I did (so my kid will eat them without complaint) or not as you like.  Add all the seasonings and cook it for 8 minutes, without the lid.  Open the bean cans and pour off the plain beans liquid (but not the chili beans liquid).  Rinse the plain beans.  When vegiies have cooked 8 in, throw in beans, vinegar and broth.  Cover it.  Turn up the heat to Med-High and bring it to a boil, then turn it down to low and simmer for 20 minutes.  Lastly, take the cover off, and remove 1/2 to 1 cup to another bowl.  Be careful not to burn yourself.  Mash this amount with a potato masher or fork, or use a Quisenart in-pot blender wand briefly.  Return it to the original pot and simmer for 5 minutes without the lid to thicken.   

While those were cooking I cooked a small steak (about a pound) in a small iron skillet.  When this was done, I sliced it and set it aside.  I used some of the remaining broth from my can to de-glaze the skillet.  I poured about 1/4 cup of broth in there and stirred it around on high heat just until it boiled and I had all of the brown bit dissolved.  I set this aside for when I put away my left-overs.

I spoon out some rice, and top with bean.  I put a dollop of (non-dairy) Toffutti Better Than Cream Cheese on the lot and they loved it.   I served it with frozen corn that I cooked in the microwave and a few small slices of beef.  Lots of starch in this one, but I do count the fajita mix as a veggie  :)

When I put the left-overs in the fridge, I put the rice in the bottom of a 2 qt container, covered with the remaining beans, meat on top of that, and then poured the de-glazing meat broth all over it.  This was it was moist the next day, even though the rice soaks up a lot of juice. 

We had enough for another meal for my son and I the next day- lunch today, in fact.  He wanted two servings again.