I just can’t help myself with beans and rice. We love it so much in our house that when I find a new way to do it, I jump right on it. This particular recipe for Sekihan is a Japanese recipe for rice and beans. The beans are adzuki beans which are a small red bean common in Japan. The rice is a combination of sweet rice and short grain rice. This will make a very thick and creamy beans and rice. I am starting with a recipe from Just One Cookbook. I want to jazz this up a bit, since the recipe is only rice and beans with no vegetables. I think the foundation is good, but a little more protein and vegetables wouldn’t hurt. According to Just One Cookbook, Sekihan is a dish served for celebrations. Let’s celebrate a new found beans and rice dish. Here are the original stats:
Here’s what I changed:
- I increased the servings from 5 to 11 to lower the calories
- I replaced the white rice blend with a short grain brown rice.
- I added red bell pepper and carrot to increase the vitamins A and C.
- I added some chicken breast to increase the protein.
Here are the final stats:
Here is the final recipe:
- ½ cup Azuki beans
- 630g short grain brown rice
- 2 ½ cups water
- ½ tsp kosher salt
- 2 large carrots, chopped
- 4 red bell pepper, chopped
- 7.5 ounces cooked chicken breast
- Wash azuki beans and soak for 8 hours or overnight.
- Place brown short-grain rice into a bowl and wash thoroughly. Drain the rice for 30 minutes.
- Heat an instant pot on sauté mode. Add in the bell pepper and carrot and cook until soft.
- Add the water, salt, rice and beans. Place the instant on pressure cook and the brown rice setting. Allow for a natural pressure release.
- Add in the cooked chicken an heat through.