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1. Rinse the rice under cold water until the water runs mostly clear, then drain well in a fine-mesh sieve.
1.5 cup jasmine rice (or other long-grain rice),
3 cup water (for cooking rice)
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2. Finely mince 2 garlic cloves and set them aside for the rice. Mince the remaining garlic and keep separately for the beans and pesto.
5 clove garlic cloves
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3. In a medium saucepan, warm a drizzle of olive oil over medium heat, then add the drained rice and the reserved minced garlic for the rice. Toast, stirring, until the grains look slightly translucent and fragrant, about 2 to 3 minutes.
1.5 cup jasmine rice (or other long-grain rice),
5 tbsp olive oil,
5 clove garlic cloves
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4. Pour in the water and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 12 to 15 minutes. Remove from heat and let stand covered for 5 minutes.
1.5 cup jasmine rice (or other long-grain rice),
3 cup water (for cooking rice),
1.2 tsp salt
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5. Fluff the rice with a fork, then gently fold in the butter if using. Taste and adjust seasoning with more salt if needed, then keep covered and warm.
1.5 cup jasmine rice (or other long-grain rice),
1.2 tsp salt,
1 tbsp unsalted butter (optional, for extra richness in rice)
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6. Roughly chop the basil and parsley. In a food processor or blender, combine the herbs, half of the remaining minced garlic, parmesan, toasted nuts or seeds, lemon juice, a pinch of salt, black pepper, and 3 tablespoons of olive oil.
1.2 tsp salt,
3.8 tbsp olive oil,
5 clove garlic cloves,
1 cup fresh basil leaves,
0.5 cup fresh parsley leaves,
0.5 cup grated parmesan cheese,
0.2 cup toasted nuts or seeds (pine nuts, almonds, walnuts, or sunflower seeds),
2 tbsp lemon juice,
0.5 tsp black pepper
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7. Blend the mixture, scraping down the sides as needed, until a loose, spoonable pesto forms. If it looks very thick, drizzle in a bit more olive oil and blend again. Taste and adjust with more salt, lemon juice, or pepper as desired.
1.2 tsp salt,
5 tbsp olive oil,
2 tbsp lemon juice,
0.5 tsp black pepper
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8. Finely dice the onion and slice the red bell pepper into thin strips. Halve the cherry tomatoes.
0.5 piece yellow onion,
1 piece red bell pepper,
1 cup cherry tomatoes
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9. In a large skillet, warm 2 tablespoons of olive oil over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
1.2 tbsp olive oil,
0.5 piece yellow onion
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10. Add the remaining minced garlic and cook until fragrant, about 30 seconds. Stir in the red bell pepper and cook until the pepper is slightly softened and lightly browned in spots, about 4 to 6 minutes.
5 clove garlic cloves,
1 piece red bell pepper
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11. Add the cherry tomatoes and cook until they begin to slump and release some juices, about 3 to 4 minutes.
1 cup cherry tomatoes
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12. Stir in the pinto beans, vegetable broth, and a pinch of salt and black pepper. Bring to a gentle simmer and cook for 5 to 7 minutes, stirring occasionally, until the beans are heated through and the broth is slightly reduced and saucy.
2 cup pinto beans (cooked, drained and rinsed),
1.2 tsp salt,
0.5 tsp black pepper,
0.8 cup vegetable broth (for beans, optional)
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13. Turn the heat to low. Stir the pesto into the beans, starting with a few spoonfuls and adding more to taste, until the beans are coated in a creamy, herby sauce. Simmer gently for 1 to 2 minutes to warm through, then turn off the heat. Add red pepper flakes if using and adjust seasoning with more salt, pepper, or lemon juice if needed.
1.2 tsp salt,
2 tbsp lemon juice,
0.5 tsp black pepper,
0.2 tsp red pepper flakes (optional)
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14. Spoon the warm garlicky rice into bowls. Top generously with the pesto pinto beans, making sure to include some of the saucy peppers and tomatoes. Drizzle with any remaining pesto and a thread of olive oil if you like. Serve hot.
1.5 cup jasmine rice (or other long-grain rice),
5 tbsp olive oil
By mansi