Ingredients
Equipment
rice cooker
Large Deep Frying Pan
Cooking Instructions
- Cook white rice according to package instructions.
- Heat olive oil in a pan over medium heat.
- Add edamame and cook for 3-4 minutes.
- Stir in cooked red beans.
- Add paprika, cumin, salt, and black pepper.
- Mix well and cook until heated through.
- Add cooked rice to the pan.
- Toss gently until evenly combined.
- Transfer to a serving bowl.
- Garnish with fresh parsley and serve warm.
Nutrition
Notes
• Follow the white rice package’s liquid ratio, cooking time, and resting instructions. Fluff the cooked rice before adding it to the pan.
• Use shelled edamame rather than whole pods. Prepare frozen edamame according to its package directions before combining it with the other ingredients.
• The red beans must already be cooked. Drain and rinse canned beans, then let excess water drain away before adding them.
• Stir the paprika and cumin through the beans without letting the spices sit against the hot pan and scorch.
• Fold in the cooked rice gently to keep the grains intact and distribute the beans evenly.
• Add parsley just before serving. If desired, finish with a little lemon juice, tasting before adding more.