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     Title: One-Pot Rice & Beans
Categories: Beans, Rice, Poultry, Vegetables
     Yield: 4 servings

     2 tb Olive oil
 1 1/4 c  Yellow onion; chopped
 1 3/4 c  Chicken stock
     1 ts Salt
     1 c  Long-grain rice
15 1/2 oz Can black or pinto beans
          Lime wedges; for garnish
          - (opt)

 In a large saucepan or Dutch oven with a tight-fitting
 lid, warm the olive oil over medium heat. Add onion and
 sauté until translucent, about 3 minutes. Add the stock,
 cover and bring to a boil.

 Add the salt, rice and beans (including the liquid).
 Stir just to combine, then cover.

 Turn the heat down as low as it will go, then let
 simmer, undisturbed, for 18 to 20 minutes. Remove from
 heat and let sit for 4 minutes, then fluff with a fork.

 Season to taste with salt and pepper, then garnish with
 lime or cilantro as you wish.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

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