AMELIA'S RICE AND BEANS
In her memoir, Amelia shares this was one of the first meals she made without a recipe after a coworker from Panama described the dish. Truly, after you make it once or twice, you'll see how simple it is to remember all the ingredients and measurements. The original recipe calls for black beans, but I've gotten in the habit of using pinto, and finish it with tomatillo salsa, sour cream, avocado, and a mound of tortilla chips on the side.
Serves 2 generously
2 tablespoons extra-virgin olive oil
1 medium onion, thinly sliced
1 large garlic clove, minced
1 teaspoon salt
Freshly ground black pepper
1 (13.5 ounce) can light coconut milk
1/4 cup water or vegetable stock
1 cup white basmati rice
1 (15-ounce) can pinto beans, drained and rinsed
1 teaspoon ground cumin
For serving: Tortilla chips, salsa, sour cream, sliced avocado chopped cilantro, lime wedges
Heat the oil in a wide skillet over medium heat. Add the onion and saute for 4 to 5 minutes, until softened and the edges are beginning to brown a bit. Add the garlic and saute just until fragrant, 1 to 2 minutes more. Season with a pinch of salt and pepper.
Add the coconut milk, water, rice, beans, and cumin; stir to combine. Once boiling, cover the pan and reduce the heat to a gentle simmer. Simmer 16 to 18 minutes, or until the rice is plump and the liquid has evaporated. Remove from heat and let rest for 10 minutes.
Scoop into bowls and adorn with toppings.