Remember those Lima beans that I cooked a while back? After we had eaten all of the beans, I still had a pint of leftover Lima bean broth. Regular visitors know that I like to try to eliminate as much food waste as possible in our home. I needed to do something with that broth before it went bad, and my family wanted a bean free dinner. Why not use the bean cooking liquid to cook some rice? After all, the bean liquid was full of flavor and nutrients from the beans. Rice is a blank slate. It can be easily transformed to reflect the flavors of many cultures.
I cooked the rice in the Lima Bean broth, then proceeded with the usual recipe for Rice O’Brien. The result was delicious. The use of the bean broth added a new depth of flavor to my usual rice dish.Here’s your printable recipe. Give it a try and let us know what you think. What other liquids have you used for cooking your rice?
Thanks for visiting Patty Cake’s Pantry.
- 1 cup rice
- 2 cups Lima bean broth (the liquid left over from cooking Lima beans)
- ½ teaspoon salt
- ½ stick butter
- ½ cup bell pepper, chopped
- ½ cup green onion, thinly sliced
- ¼ cup chopped black olives
- Add water to bean broth so that the liquid measures 2 cups.
- Cook Rice according to package directions substituting bean broth for water.
- Once rice is done, melt butter in a skillet
- Saute bell pepper for a few minutes until it becomes tender.
- Add green onions to the pan and saute
- Add rice to vegetables in the pan and fry the rice in the butter and vegetable mixture stirring frequently.
- Once rice is well coated, and the vegetables well incorporated, mix in the olives and stir until they are evenly distributed in the rice.
- Serve as a side dish with your favorite meat entree.