But these days, I don’t need to preach the gospel of one-pot cooking, because how much more apparent could the attraction be? Step 2In a large bowl, cover the rice with water by 3 inches and whisk for 30 seconds and drain off the cloudy water. ADStep 3In a large Dutch oven or large ovenproof saucepan over medium-high heat, heat the oil until shimmering. Add the rice, squash, water and beans and stir to combine, pressing the mixture so the rice is barely covered by the liquid. Bake for 30 minutes, or until the rice has absorbed the water and the squash is tender.

Source: Washington Post January 17, 2021 15:00 UTC