Serves 10-15

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32 ounces chicken stock

8 ounces water

24 ounces rice

4 ounces white onion, diced

10 sprigs thyme

1 tablespoon salt

8 ounces kidney beans, cooked

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1. Add butter, thyme, and onions to a large pot and cook until onions are translucent.

2. Add rice and saute for 2 to 3 minutes.

3. Add kidney beans to rice.

4. Add liquid and bring to a boil. Cook 10 to 15 minutes until almost dry.

5. Cover and let simmer for 15 to 20 minutes.

- From chef Sylva Senat of Maison 208

Per serving: Per serving: 257 calories, 8 g protein, 54 g carbohydrates, 1 g fat, 758 mg sodium, 4 g dietary fiber, 1 g sugar.

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