Soybeans and Rice

Tasty soybeans are so easy to make with ingredients that can easily be kept on hand. It's a hearty vegetarian feast! MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

cup dried soybeans (8 oz), sorted, rinsed

cups water

teaspoon olive, canola or soybean oil

large onion, chopped (1 cup)

large green bell pepper, chopped (1 cup)

clove garlic, finely chopped

1 3/4

cups chicken broth

1/4

teaspoon dried oregano leaves

1/8

teaspoon ground red pepper (cayenne)

dried bay leaves

3/4

cup uncooked regular long-grain white rice

can (14.5 oz) diced tomatoes, undrained

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1

In 4-quart saucepan or Dutch oven, heat soybeans and enough water just to cover beans to boiling. Boil uncovered 2 minutes; remove from heat. Cover; let stand 1 hour. Drain.
2

Stir in 2 cups water. Heat to boiling; reduce heat to medium-low. Cover; cook 2 hours to 2 hours 30 minutes or until soybeans are tender (do not boil or beans will fall apart). Drain.
3

Spray 12-inch skillet with cooking spray. Add oil; heat over medium-high heat. Add onion, bell pepper and garlic; cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in broth, oregano, red pepper and bay leaves. Heat to boiling. Stir in rice; reduce heat. Cover; simmer 15 to 20 minutes or until liquid is absorbed.
4

Stir in soybeans and tomatoes. Cook, stirring occasionally, until thoroughly heated and liquid is absorbed. Remove bay leaves.