Hi, dear SIC fellows!

Today I'm happy to join the New Weekly Dynamic in the Steemit Iron Chef, Community with these delicious rice and beans I made for lunch yesterday. Today is Monday, and the topics our dear @reinamia will be visiting are #sicpasta and #sicrice.

There are so many types of rice, among my favorites is our traditional grain, also basmati and Arborio; there are also so many different ways to prepare rice: simply boiled or fried, parboiled, in asopados, among others. Venezuelans love rice, in general; in fact our pabellon criollo has it among its ingredients, and there is the traditional arroz con pollo (stewed chicken and rice) that was never missing at a party (when times were better). Anyway, rice is practical to an infinite number of recipes.

...But there are days when we just want a bite of soft white rice, no more.

...But we can't just eat white rice. Let's remember the famous beri-beri. So I came up with the idea of preparing some beans with chicken and bacon, just to have the perfect excuse to eat a cup of rice like I've been longing for.

I stewed some chicken pieces I had left in the freezer. I used onions, sweet chili, garlic, and tomato paste. I added some bay leaves to add freshness to the flavor of the bacon and the chicken wings.

I used a pressure cooker to cook the beans apart. Then I added them to the pot of the stewed chicken and let it cook for 5 more minutes.

I boiled white rice, our traditional variety, which is a medium sized grain.

I served this rice and beans or beans and rice with slices of avocado. We love this combination in my hometown.

The only ingredient I did not use today was ground cumin. I usually put a little on stewed beans. I learned this from an aunt who cooked deliciously. To be honest, I did miss the flavor of the cumin a bit, but this Sunday dish was quite tasty anyway.