My favourite Beans & Rice

Hey, I dug out a picture for you! This is my favourite Beans and Rice recipe, and it goes like this:
I usually start off by cooking some brown rice (which I love for its nutty flavour). It takes about 40 minutes to cook, so if you take your time chopping vegetables, it will be ready along with everything else.
In the meantime I chop a medium-sized to large yellow onion and a clove of garlic, which I then sauté in some olive oil (add the garlic after a couple minutes; it doesn’t take as long). Then I add a cubed orange bell pepper (orange ones are my favourites; anyway, I love orange food) and sauté everything a bit more. Then I cover everything with veggie broth and add some herbs and spices: salt (of course), a teaspoon of thyme and oregano each, some black pepper, some cayenne pepper to taste, and a dash of tabasco sauce and one of liquid smoke. When I’m in the mood, I’ll also add one pickled chili pepper, chopped to tiny bits (I don’t like them when they’re not chopped really small).
I bring this to a boil and let it simmer for at least 15 minutes, then add a drained can of kidney beans (because I’m too lazy to soak and cook dried beans – also when I decide to make beans and rice, I don’t want to wait until the next day) and turn up the heat again until it’s back to a simmer. As soon as the beans are starting to get mushy and disintegrate, it’s time to check the spices one last time, then serve the beans with the brown rice. Yum!


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