The NEW Rice + Beans I've been making on repeat!

beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils provide similar protein and fiber, while split peas are often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil offers healthier fats, while sunflower oil is budget-friendly.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: green chili

Jalapeños provide heat with less intensity, while green chili is more economical.

seasoning cube

🥗Healthier: homemade spice blend

💰Cheaper: salt

A homemade blend can be healthier and cheaper than store-bought cubes.

Fill the kettle with water and bring to a boil.

Pour boiling water over the dried bean curd sticks and let soak for 15 to 20 minutes.

Preheat the oven to 400°F.

Remove the ends from the fresh shiitake mushrooms, slice them, and set aside.

Chop the long beans into small bite-sized pieces.

Chop the baby corn into small bite-sized pieces.

In a bowl, add 2 tbsp of avocado oil and toss the chopped veggies together.

Transfer the veggies onto a baking tray lined with parchment paper and spread them out.

Bake the veggies in the oven for about 20 minutes.

Finely chop 1/2 onion, 2 pieces of garlic, and a small piece of ginger.

Chop 3 sticks of green onions, separating the white parts from the green.

Rinse and drain 1 1/2 cups of short grain rice in water 2 to 3 times to remove excess starch.

In a sauté pan over medium heat, add about 1 tbsp of avocado oil, then add the onions and garlic. Sauté for 3 to 4 minutes.

Add the ginger and the white parts of the green onions to the pan and sauté for 2 to 3 minutes.

Add the rinsed rice to the pan and stir well.

Pour in 1 1/2 cups of water and turn the heat to medium-high.

When the water begins to bubble, turn the heat down to medium-low, stir the rice to ensure it's submerged in the liquid, cover, and cook for 15 minutes.

Drain the bean curd sticks and chop them into bite-sized pieces.

In a bowl, combine the chopped bean curd with 2 tbsp soy sauce, 2 tsp dark soy sauce, a splash of toasted sesame oil, 1 tsp Chinese black vinegar, 1 tsp maple syrup, and 1 tbsp smoky spicy chili oil.

After 15 minutes of cooking, turn off the heat on the rice and let it steam for another 10 minutes.

Once the veggies are done baking, remove them from the oven and add them to a bowl with the chopped bean curd and remaining green onions.

Pour the sauce over the mixture and fluff the rice, folding everything together.

Plate the rice generously and sprinkle with white sesame seeds to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary