Brown Rice with Kidney Beans and Prosciutto
My twin boys are hot and cold when it comes to food. Something could be their favorite food one day, and the next day they won’t even touch it. But every time I have made this healthy side dish, they’ve gobbled it up. The recipe, compliments of my mom, is also one of my favorites. And it’s really easy to make, although the rice takes a little time to cook!
Note: The cooking time I give below is from the original recipe, cooked at sea level. I currently live at high altitude and the rice takes much longer to cook. I don’t add the kidney beans until an hour in. My advice for the first time you make it is to check the rice periodically (give it a stir while you’re at it) and add the kidney beans when it looks like the water is close to evaporating. You’ll figure out the right cooking time for you!
Ingredients:
1 ½ cups brown rice
½ white onion, chopped
3-oz. package (or about 6 slices) prosciutto
3 cups low-sodium chicken broth
1 15-oz. can kidney beans, rinsed
olive oil
Directions:
1. Chop the prosciutto. (I’ve found the easiest way to do this is to roll up the slices first.)
2. Heat a little olive oil in a 3-quart pot over medium heat. Add onions and saute until brown.
3. Add the prosciutto and saute until slightly browned, about two minutes.
4. Add the brown rice and saute for a few minutes, until it starts to slightly brown.
5. Add the chicken broth and reduce heat to low. Cover the pot and simmer for 40 minutes.
6. Add the rinsed kidney beans and sautee another 10 minutes, or until water is evaporated and rice is cooked.
