Variations on rice and beans are popular in many cultures around the world. I hate to be a buzzkill, but we limit our intake of rice because it is high in inorganic arsenic, especially brown rice, which we’ve always been told is healthier.*

This recipe was well worth the splurge, since it was so quick, easy, and delicious and dirtied only one pot. We rounded out the meal with baked squash and coleslaw with a simple vinaigrette.

I suggest lavish use of garnishes such as salsa, nondairy sour cream (see last week’s recipe), cilantro and guacamole.



2 Tbsp. olive oil
1 cup chopped onion
3 cloves garlic, chopped
1 Tbsp. minced jalapeno
1 3/4 cups vegetable stock
1 cup white rice, such as Lundberg California white basmati
1 (15-ounce) can meatless chili beans in sauce, such as Bush’s
1/4 cup chopped cilantro


1. In a large saucepan, heat oil and then add diced onion and pepper. Sauté for 10 minutes until the onions are slightly browned. Then add garlic and cook for another 2 minutes.
2. Add broth and bring to a boil. Add the beans (including the sauce) and rice. Stir briefly to combine.
3. Cover the pot and turn the heat as low as possible. Simmer for 18 minutes.
4. Remove the pan from the heat and let it rest for 15 minutes. Fluff with a fork and add salt if needed. Stir in cilantro.
5. Serve with assorted garnishes such as salsa, guacamole, nondairy sour cream, sliced scallions or additional cilantro.

*For more information, see