The Goods

Recipe: Rice and Beans Pilaf

Vegetarian friendly, it’s a natural choice for your next pot luck!

Vegetarian friendly, it’s a natural choice for your next pot luck

This rice pilaf is fresh, flavourful and easy to make.


  • 1 tbsp extra virgin olive oil
  • ½ large red onion, diced
  • 2 cloves garlic, minced
  • 1 cup long grain rice, rinsed
  • 2 cups chicken or vegetable stock, no sodium added
  • 1 cup frozen corn, thawed
  • 1 540 mL can red kidney or black beans, drained and rinsed
  • ¼ cup flat leaf parsley, thinly sliced
  • ¼ cup cilantro, thinly sliced
  • ¼ cup green onion, thinly sliced
  • Zest and juice of 1 lime


In a large saucepan with a lid, heat the olive oil over medium-high heat. Add onion and garlic and saute until softened, 8-10 minutes. Add rice and stock, seasoning to taste.

Bring to a boil, cover and reduce heat to low. Cook for 10 minutes. Add thawed corn and beans, Continue cooking until liquid has evaporated and rice is cooked, another 5-7 minutes.

Stir in herbs, lime juice and zest. Season to taste and serve with Roasted Pork Loin.


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