One of my favorite rice dishes – the spices add a great touch. You’ll end up with a lot of rice using this recipe, but it’s even better the next day, so it’s all good. The red beans can be subbed out in favor of whatever beans you have on hand (black beans are a strong second, IMHO).
1 medium onion, diced
3 cloves garlic, minced
½ teaspoon nutmeg
½ teaspoon cinnamon
1 teaspoon cloves
2 vegetarian bullion cubes, or equivalent
1 can kidney beans
1 can diced tomatoes
1 cup rice
2 cups water (slightly less, if you include the bean/tomato juice)
Sauté the onion and garlic for several minutes until the onion is translucent. Add the rest of the ingredients, cover, and cook on low, stirring occasionally, until the rice is cooked and the liquid has been absorbed.