Basmati rice was cooked with sweet corn, green beans and tomatoes in excess bone broth. We enjoyed our corn and bean rice with fried chicken fillets and a simple arugula salad.
Believe it or not, this rice dish was inspired by excess bone broth for which there was no more space in the freezer. The last time Speedy bought soup bones, there was so much meat in the bones that I used them to make a chunky soup. The bones, however, still had a lot of flavor left in them.
So, I put the bones in the slow cooker, added herb salt and water and let everything simmer overnight. The following day, I had bone broth. The funny thing was that the freezer was full and there was nowhere to store the broth. So, I decided that lunch was going to feature a tasty and colorful rice dish.
The color came from three sources. I had half an ear of sweet corn in the fridge so I thought I’d use it before it shriveled like an octogenarian’s skin. The green beans were left over from a side I had previously cooked.
The only non-leftover ingredient in this dish, apart from the rice, was a can of tomatoes. I used only half of the whole peeled tomatoes and none of the liquid.
After soaking a cup and a half of Basmati rice, I drained it and put it in the rice cooker. I measured twice as much bone broth, and added the tomatoes (I crushed them with my hands), corn and green beans.
Twenty minutes later, the rice was done. I fluffed it up with a form and it was ready to be served.
While the rice was cooking, I fried chicken fillets and tossed arugula with a homemade salad dressing. It was a lovely lunch. The corn and bean rice was so good it didn’t look like it was made mostly from leftovers.
Corn and Bean Rice
- 1 and 1/2 cups Basmatic rice or other long-grain rice
- 3 cups bone broth
- 1/2 cup shredded sweet corn kernels
- 1/2 cup green beans cut into half-inch lengths
- 3 canned whole peeled tomatoes minus the liquid
- salt if your bone broth is unseasoned or under-seasoned
- pepper if your bone broth is unseasoned or under-seasoned
Soak the rice in cold water for 30 minutes. Drain well and dump into the rice cooker.
Pour in the broth.
Lightly crush the tomatoes with your hand and add to the rice.
Throw in the corn and green beans.
Sprinkle in salt and pepper, if needed.
Turn on the rice cooker and let it do its work.
When the corn and bean rice is done, fluff up with a fork to separate the grains before serving.