Middle Eastern Rice & Beans

This is one of my favorite dishes ever. It's super duper easy, my family really likes it, it's way healthy, and it freezes wonderfully! Middle Eastern rice and beans. I fixed this for the family a few nights ago for my little brood and was reminded how yummy it smells while it's cooking. The feisty 4 year old will heartily disagree. She held her nose every time she walked into the kitchen but whatever. Folks, this seriously takes 30 minutes start to finish. It's so quick, which is what I need right now. I've been a bit of a rebel when it come to dinner these days. I just don't want to be in the kitchen any longer than I have to. I'll admit there have been lots of pizza and hot dogs lately.....wow am I over hot dogs! 

Middle Eastern Rice and Beans

1 Tablespoon olive oil

1 clove garlic, minced

1 cup white rice

1/8 tsp. ground cayenne pepper

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon ground tumeric
1/2 teaspoon curry powder
2-1/2 cups chicken stock
Salt and pepper to taste


1 can chickpeas (garbanzo beans), drained and rinsed
1 can black beans, drained and rinsed

In a large skillet, heat the olive oil over medium heat. Stir in garlic and cook 1 minute. Stir in rice and all the spices (I measured and combined the spices in a little bowl before sauteing the garlic) cook about 5 minutes. Pour in the chicken stock. Bring to a boil, then reduce heat to low, cover, and simmer 20 minutes. Gently stir in garbanzo beans and black beans. Serve over naan or flat bread and top with plain yogurt or sour cream!