Cajun-Style Ham & Kidney Bean Stew over Rice with Green Onions

Directions

1. Rinse the basmati rice under cold water until the water runs clear, drain, and transfer it to a small saucepan. Add fresh water and a pinch of salt, then bring to a boil.
2. When the liquid boils, give it a quick stir, cover the pan, and reduce the heat to low. Cook until the rice absorbs the liquid, about 15–18 minutes, then remove from heat and let rest, covered, for 5 minutes.
3. Wash, dry, trim, and seed the bell peppers; dice them into small pieces and place in a small bowl.
4. Trim and slice the green onions crosswise into thin pieces, add half to the bowl with the peppers, and reserve the rest for serving.
5. Preheat a nonstick skillet over medium heat.
6. While the skillet heats, cut the ham into small cubes and add to the bowl with the vegetables.
7. When the skillet is hot, melt butter and swirl to coat the bottom. Add the veggies, ham, a touch of flour, and Cajun seasoning; cook, stirring occasionally, until the peppers begin to soften, about 3 minutes.
8. Drain and rinse the kidney beans.
9. Stir the beans, tomatoes, and a pinch of salt into the skillet with the vegetables and ham. Bring to a boil, then reduce heat to low, cover, and simmer until the beans are tender and the stew thickens, 8–10 minutes.
10. Fluff the rice and divide it between plates or bowls. Spoon the stew over the rice and sprinkle the remaining green onions on top before serving.