Haitian Rice and Beans

Yesterday, there was a service learning theme day at The Gooden School in Sierra Madre, which is the school I cook for. Service-Learning, involves hands-on student involvement with vital causes throughout the year at every grade level. Many such opportunities were highlighted on Service-Learning Theme Day (Tuesday, January 14). Student involvement in meaningful local and global causes was demonstrated at four interactive stations on the campus: Homelessness, Endangered Animals, Water Conservation, Haitian arts & culture.

All the students had a “snack” of rice and beans with lemonade, which is a main staple in Haiti. They also attached a note to each of these hand made warm scarves, which will be sent to Friends in Deed in Pasadena for their Bad Weather Shelter program.

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Haiti Project

Haitian Rice and Beans

Serves 6

2 Tbs olive oil
2 cups onions, chopped
1 tsp dried oregano
3 garlic cloves, minced
½ tsp kosher salt
3 cups water
1 1/2 cups uncooked long-grain white rice
15 oz can pinto or red kidney beans, rinsed and drained

Heat oil in a large nonstick skillet over medium-high heat. Add onions, oregano, garlic and kosher salt to pan; cook 12 minutes or until the onions are tender, stirring frequently. Remove from heat. Cover and set aside.

Bring 3 cups water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in the beans and onions.

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