It’s time for another item from the DC Omnivore 100 list of the top one hundred foods every good omnivore should try at least once in their lives.
After all the turkey, potatoes, gravy and stuffing from the past week, let’s take a flavor profile U-turn to explore the popular Latin American and Caribbean dish, rice and beans.
Prepared separately, rice and beans are usually served side by side, not mixed together, and can be both a main and side dish. Traditionally, the rice is usually of the white grain variety, but can be seasoned to take on a more creole or Spanish style flavor. In researching the dish, I was surprised to learn that rice is not a native grain to America, rather it was introduced to the continent by European colonists during the early 16th century. Rice provides an abundance of nutrients, like iron, protein, and vitamin B. As a starch, rice is also an excellent source of energy.
The beans is where you’ll find a lot of variety. Beans can black, red or brown, and can be cooked from in either dried and fresh forms. Like its rice counterpart, beans contain a wealth of iron, protein and other necessary vitamins. Continue reading