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Turmeric Rice & Beans
I wonder if I’ll ever be able to start a blog post off without a disclaimer…probably not. So here goes – rice and beans are not considered paleo. But I’m currently doing something called the Bean Protocol to help improve my ongoing acne that I’ve dealt with for 20 years now. It’s been only 2 months and it’s going AWESOME! My skin has already cleared almost completely. It’s bananas. If you want to learn more about it, I’ll be sharing my Q&A I did on Sunday in my highlights of my instagram. I talk through all of it there! But since this Bean Protocol has changed my life for the better, I want to share that knowledge, experience, and recipes with others to make their own experience a tad easier. That means I’ll be sharing bean recipes on here. And non-paleo recipes. Because here’s the thing – we all change, grown, and learn along the way. And I like to share that new knowledge you with! Hope you’re along for the ride! If not…byeeeeeeeeee.
This recipe is one of my favorites because it’s SO STUPID EASY. You put rice in the instant pot, you caramelize onions, you add beans, you add rice. Botta bing, botta boom. For this dish, I use cannellini beans, which have become my favorite bean throughout this bean experiment. They are super creamy and I don’t find that they upset my guts, which is always a plus. This dish just simply feels like comfort food! And you can top it with any protein you prefer – chicken, turkey, pork, steak, really whatever. It makes for a really delicious, quick weeknight meal and it’s GREAT for leftovers. If you’ve never cooked rice in the instant pot, get ready for your life to change. I use my IP probably 3-4x/week just to simply cook rice. You’ll never ever EVER want to cook rice on the stovetop again. That technique is bullshit and has killed two pans of mine.
If you’re looking for more bean recipes, don’t you worry, they are on the way. But I also recently shared Lentil Tabbouleh and Taco Pasta Salad, which are both bean protocol specific recipes. It’s been a tad strange to eat beans after 10+ years of not eating them, but they’ve already changed my life in such a positive way. I even travel with beans on hand to ensure that I get them in no matter where I am. We are stopping by Vail today and beans are packed in my suitcase. I don’t find beans on the menu in a ton of restaurants, so I’m becoming my own restaurant, instead. I’m a fantastic server who someone always knows what I want. That’s was a terrible joke. I actually was never a server, but I was a hostess who fucking CRUSHED it for a solid year at a restaurant. Then I told myself I was never go back to working at a restaurant since customers are the pits. People get so hangry. Anywho, it’s 6am over here, I have some beans to eat!
Turmeric Rice & Beans
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
For the rice
- 1 cup basmati rice
- 2 cups chicken bone broth (or vegetable stock, to make it vegetarian)
- 1/2 teaspoon turmeric root powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
For the beans
- 2 tablespoons olive oil
- 1 yellow onion, thinly sliced
- 4 garlic cloves, thinly sliced
- 1/2 teaspoon salt
- 14 ounce can of unsalted cannellini beans, drained and rinsed
- 1/2 cup chicken broth* (or vegetable stock, to make it vegetarian)
- 1/2 teaspoon black pepper
- fresh dill, for garnish
- flake salt, for garnish
- Place rice, chicken broth, turmeric, garlic powder, and salt in an instant pot. Close lid and press the rice function. This will set the instant pot to around 10-12 minutes on high pressure. Once the instant pot is done cooking, let the pressure naturally release while you cook the rest of the dish, this will make for super fluffy rice.
- Once the rice goes in the instant pot, place a large nonstick pan over medium heat. Add olive oil and the yellow onion to the pan to begin the caramelizing process. As the onions begin to slightly brown, place the heat to medium-low to keep the onions from burning. Every couple minutes, toss the onions to keep them cooking evenly. Once the onions are halfway through cooking, about 7-8 minutes, add the garlic cloves and salt. Continue tossing every couple minutes until the onions are a deep brown color.
- Add cannellini beans, broth, and black pepper. Then release any extra pressure in the instant pot and add rice to the pan. Mix to combined then bring to a low boil and reduce until the broth is gone.
- Top with fresh dill and flake salt, before serving.
*If at any point the onions begin to stick to the bottom of the pan, you can always add just a splash of chicken broth
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Oh, Hi! I’m Juli.
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