2 T olive oil
2 small or 1 large shallot, chopped
1/4 t thyme
1/4 t ground white pepper, or to taste
1 cup rice, uncooked
2 1/4 cup chicken or vegetable stock
1 (15 oz) can Great Northern Beans, drained and rinsed
Set a large (3 quart) pot over medium high heat. When the pan is hot, add the oil. Wait 30 seconds.
Add the shallot, sautéing for about 3-4 minutes, or just until softened but not browned.
Add the thyme, and white pepper, stir for one minute.
Stir the rice into the mixture and sauté one minute.
Add the stock, bring to a boil, cover the pot, and reduce the heat to a very low simmer.
I use Uncle Ben’s Converted Rice which will cook in about 20-25 minutes. If you use a different type of rice, adjust the cooking time to suit the rice.
Meanwhile, drain and rinse the canned beans.
About 10 minutes before the rice is done, add the beans. Stir briefly and recover to continue cooking the rice until the rice has absorbed the liquid.
Fluff with a fork, cover the pot and let it sit for five minutes before serving.