Kimchi rice and beans might sound a little weird, but I am obsessed. Trust me. It's so, so good. And you make it in the rice cooker, so it's super easy!
This is not a Korean recipe by any stretch of the imagination. The beans and rice are seasoned Cuban-style, which is my favorite way to spice up a pot of beans. You're basically treating the kimchi like hot sauce in this recipe.
There are so many things that I love about this kimchi rice recipe. Let's just count the ways, ok?
- It's an excuse to eat kimchi. I used the daikon kimchi from Simply Seoul, a local Atlanta company that makes the best kimchi I've ever had. If you're using store-bought kimchi, just make sure you check the ingredients list. Some jarred kimchi contains shrimp paste or fish sauce. Simpy Seoul didn't compensate me in any way for this plug. I bought this jar with my own money, and it's worth every cent.
- My toddler can help. The benefits here are two-fold. Darrol is more likely to eat food if he helps make it, so I encourage him to get into the kitchen with me whenever possible. He's also learning a lot about tastes and textures, because he likes to sample ingredients as they go into the pot. Kimchi rice and beans is all about pouring things into the rice cooker, so it's the perfect toddler cooking scenario.
- It's freaking easy. Seriously. So easy that a toddler can make it. Just dump everything into the rice cooker, turn it on, and go watch a Gilmore Girls.
I've been talking a lot lately about my cooking adventures with Darrol Henry. It borders on bragging. Really, it is bragging.
Here's the thing.
One parenting lesson that I've learned over and over is to throw most of my expectations out the window. If you build an experience up in your head it's probably not going to be the magical scene you imagined when it actually plays out. Yes, of course, there are magical moments as a parent. Many that you never expected. But those detailed fantasies about what parenting would be don't always pan out. When they do, I think they're pretty freaking brag-worthy.
Cooking with Darrol Henry is exactly as gratifying and as fun as I imagined it would be. My heart swells every time he helps scoop cumin into a bowl or pours water into a pot.
Kimchi Beans and Rice
Yield: 6-8 servings
- 1 15 ounce can black beans (or 2 cups cooked), drained and rinsed
- 1 15 ounce can pinto beans (or 2 cups cooked), drained and rinsed
- 1 ½ cups brown rice
- 3 cups water
- 2 vegetable or no chicken broth cubes
- 1 cup fresh or frozen corn kernels
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- plenty of kimchi
- 1-2 Haas avocado(es), chopped (optional)
- Combine all of the ingredients except for the kimchi and avocado in your rice cooker, and turn it on. When the cooker pops, you're ready to eat!
- Serve each bowl topped with a generous scoop of kimchi and ¼ to ½ a chopped avocado.