essay on my favorite food rice and beans

Dissertation
PowerPoint Presentation
Book Report/Review
Research Proposal
Math Problems
Proofreading
Movie Review
Cover Letter Writing
Personal Statement
Nursing Paper
Argumentative Essay
Research Paper

Writing A Perfect Essay About Favorite Food

essay on my favorite food rice and beans

Everyone is concerned with matters of nutrition, so this topic is of importance for absolutely anyone reading it. We present you a manual on food essay writing with an outline and advice for the development (and for a balanced diet).

The basic structure of a ‘my favorite food’ essay

Not all students know the importance of healthy eating and a balanced diet. Avoiding bad nutrition and knowing the nutritional principles is important for our health; it helps to avoid food problems.

In the world of young people, this awareness is sometimes lacking, for this reason, a teacher could give you the assignment to write an argumentative essay about food.

In this article, you will find great tips on how to organize your writing, how to structure your essay, and what sources to quote to get a better grade.

How to draw up a topic?

Before starting your argumentative text on food, make an outlay. This tool will help you identify what to talk about in your nutrition topic.

Read the outline carefully and answer: what aspects of the diet science prompt you to argue?

This question is essential to understand what to write about when writing about the relationship between young people and their favorite/staple food.

Introduction

In the first part of your argumentative text on nutrition, you need to talk about the importance of food for health. What distinguishes a balanced diet from poor nutrition? Introduce the problem by pointing out that it is not right to eat only what you like…

In the second part of your favorite food essay writing, focus on the relationship between young people and food. What influences it? What do kids usually know about nutrition?

You can make real references to the diets you have heard of, and that young people follow. It then illustrates what constitutes a balanced diet and, if the outline requires it, what are the essential nutrients in a diet.

What would be the best outline?

My Favorite Food essay: introduction

Food is not only sustenance, but it is also a great part of our culture. Thanks to the energy and the different nutrients that our body takes through food, we can perform all the actions of our day: not only physical efforts but also mental ones work thanks to the calories we introduce.

This fact is even more important for boys, especially during the more delicate phases of their growth, where their development must be accompanied by special nutrition. It is, therefore, necessary to know what distinguishes a balanced diet from an unbalanced one.

To get a higher rating, you can add other famous quotes related to nutrition in general. For instance, you may quote François de La Rochefoucauld’s famous wit’s oeuvre, “To eat is a necessity, but to eat intelligently is an art.”

Essay on my favorite food: the main body

An incorrect diet, in the world of young people, is often linked to the type and quality of the food they eat. Some do not have time to cook, others are not able to, while the rest have to eat out due to force majeure and end up having their meals at fast-food restaurants. It is not wrong to eat only what you want, food should be appreciated, or there would be no taste in eating, the important thing is that your meals are healthy dishes concerning the nutritional principles they bring.

Limiting the concept of healthy to fruit and vegetables, no matter how indispensable, is perhaps the reason why poor nutrition is a widespread problem among young people. Carbohydrates, particularly pasta and rice, are the nutrients that give us the most energy and therefore we need them to play sports and endure the most demanding school days. Finally, the proteins we take with meat or legumes play an indispensable role in the formation of muscles.

Since restaurants are adequately equipped to meet the ethical, physical (allergy) and economic needs of everyone, there should be no excuse of not making changes towards healthier diet plans. In many places today you can eat healthy without sacrificing taste, especially in countries where food has a culture of its own like Italy, France or certain parts of the U.S. like New Orleans. But this is not enough, it is necessary to educate children to have a correct diet to avoid that their relationship with food is balanced. In fact, young people are the most affected by food-related problems because their age is often characterized by difficulties that can turn into eating disorders.

Bonus tips for better grades: If the outline requires it and you have sufficient knowledge on the subject, in light of the considerations made, of how a diet should be set to be correct.

Essay on nutrition: conclusion

The philosopher Feuerbach maintained that “we are what we eat” and in a sense, it is so given that it is scientifically proven that the more balanced a diet is in terms of macro-nutrients the healthier an individual is. Feeding children is no exception to this rule, so it must be explained to them what it means to eat properly. For this reason, it is necessary to pay more attention to the relationship between food and the young.

Even food, in fact, can be a constructive way to expand your educational horizons: learning to cook and propose new recipes to friends, going out to lunch in new places and enjoying typical dishes of different traditions are apparently insignificant experiences, but sometimes able to give flavor to our life especially if shared.

Bonus tips for better grades: A brief mentioning of the relationship between food and culture and how varied it is in the world is what will ensure you a solid A-plus.

Most common mistakes when writing an essay

The 5 classic errors to avoid when writing an essay

How to avoid mistakes?

How to not…

…sound ungrounded in your essay

Read as much as you can on the subject, and provide evidential backup for everything that you write – save for your conclusions.

…underestimate the difficulty of writing

An essay gives a literary experience of writing, it is, therefore, important to understand, to read, to build, and to interpret.

…take too little time for the assignment

Make sure you collect and organize your ideas before you put them in writing

It is important to stay out of redundancy. Brevity is the soul of wit; focus on summing up the facts relevant for your topic rather than throwing in things that you find easier to write about or those who just are at the top of your mind.

…breach the style

Be wary of the use of colloquial style in your writing, as well as other stylistic errors. The sense of good academic style can be developed as you read works of others. When in doubt, consult a specialist. The professional essay writer will help you improve your writing style and correct your other errors.

Bottom line

The topic of a favorite food can be summed up with one precise quote

“Tell me what you eat, and I will tell you what you are.”

Without doubt, there are only too many things to say on the topic; your task is to pick the ones that reflect your own philosophy, organize them in a logical way, give valid examples and provide scientific evidence, and draw essential conclusions.

If you have problems at any stage of your writing, reach out for professional help!

Prefer cooking your favorite food over writing the essay about it? Cool! We prefer writing an essay for you. Order your perfect piece and save time for trying out a new recipe!

80 Great Compelling Argumentative Research Topics

Key Difficulties of Writing a Research Paper on Abortion

How To Write Your Best Alcoholism Essay?

Search form

My favourite meal.

Look at the text and do the exercises to practise and improve your writing skills.

Instructions

Do the preparation exercise first. Then do the other exercises.

Preparation

Do this exercise before you start.

Check your understanding: multiple choice

Check your writing: gap fill 1, check your writing: gap fill 2, worksheets and downloads.

What's your favourite meal?

We will process your data to send you our newsletter and updates based on your consent. You can unsubscribe at any time by clicking the "unsubscribe" link at the bottom of every email. Read our privacy policy for more information.

How To Write An Essay On ‘My Favourite Food’

Points to Note: When Writing an Essay on ‘My Favourite Food’ for Lower Primary Classes

10-line essay on ‘my favourite food is biryani’, small paragraph on ‘my favourite food is a burger’, short essay on ‘my favourite food is pav bhaji’ in 100 words, essay on ‘my favourite food is rajma chawal’ in 150 words, essay on ‘my favorite food is pizza’ in 200 words, what will your kids learn from this essay.

We’re finally talking to you about one of our favourite topics that one can write about – Food! Apart from being as important as air or water, it nourishes us, and it also is a great source of fun and joy, right? Children enjoy their meals and fondly remember all their favourite foods, from a holiday special family recipe or something they eat at festivals or even birthday parties! It’s all around them and frankly, it’s all that they think about. Well, apart from toys, friends, and fun.

Children are often asked to write about their favourite food in an essay as part of their school assignment. For this essay, they are expected to say which is their favourite food and why they like it. In a more descriptive essay, they can write where they ate it and other facts.

Our country has a vast variety of foods, and each region has its own unique dishes. Everyone has different food preferences. One’s favourite food has a special place in their heart. So writing about it will make them feel good. When your child writes an essay on ‘My Favourite Food’ for classes 1, 2 or 3, they must first think and imagine several ideas that they can write about. This improves their thought process. Then they write those ideas in simple sentences. This activity lays their foundation in English grammar and improves their vocabulary and creative writing skills. Let us guide your child on how to write an essay on their favourite food!

There are some significant points your child needs to remember while writing a composition on their favourite food. Let us guide them stepwise to compose a paragraph on the food they love:

Children in lower primary classes would have tasted and enjoyed a variety of foods. They are expected to understand and be able to write about their favourite food and describe its taste and flavours in short and simple sentences. Here is an example of an essay for children of class 1:

As children grow, they are expected to be able to write their ideas in simple sentences weaved into a paragraph. Let us help them write a small composition on their favourite food in about 150 words:

My favourite food is a burger. It has many layers of fresh vegetables, sauces and a patty filled between two buns. A burger is a fun dish, and everyone at home enjoys eating it. Many restaurants serve delicious burgers, but I love the one my mother makes at home. I love the taste of the fresh, crunchy lettuce leaves, the tangy tomatoes and the cheese that melts in the mouth. Burgers are my favourite 4 pm snack, and my mom always makes it as healthy as she can! I love every bite!

Children love eating a variety of food and take great pleasure in rejoicing in their taste and flavours. Let us help your child express these experiences in words and write a paragraph on My Favourite Food:

My favourite food is pav bhaji . This dish originated in Mumbai, but it is popular throughout the country. The dish consists of delicious mashed vegetables blended with spices, with richly buttered buns called pav. My mother makes yummy pav bhaji at home. I look forward to having it every time she makes it. Pav bhaji is highly nutritious because it is full of healthy vegetables. I enjoy it with lots of melted butter on the piping hot bhaji .

India has different varieties of food coming from different regions of the country. Let us help your child write a beautiful composition on my favourite food:

My favourite food is a homely meal of rajma and chawal . This dish originates from the state of Punjab and has become a hot favourite all over the country! It is a combination of kidney beans ( rajma ) slow-cooked in a flavourful curry, served with rice. I find the taste of rajma chawal delicious! This food is also very healthy and gives us energy because it is packed with nutrition. We get lots of protein from the beans, and rice gives us the right amount of carbohydrates. My mother makes rajma chawal every Sunday for lunch, and my whole family sits together and enjoys it. It is our comfort food. I like adding some lemon juice to the rajma for the tanginess it gives. I love it because it is yummy, healthy and because we always have a great time while enjoying this sumptuous meal!

Food is an essential part of a child’s life. At a growing age, they need food to become healthy and fit. They also have their favourites from the wide range of foods they have tasted and enjoyed. Let us help your child compose a beautiful essay on their favourite food essay 200 words for class 3:

I love eating delicious food, but of them all, pizza is my favourite. It originated in Italy many years ago. A pizza is made of a round flat base, spread with a special pizza sauce and lots of toppings like tomatoes, basil, onions, jalapenos, capsicum, mushroom or meat. To top it all, there is lots of cheese, which is my favourite part!

My mother bakes delicious pizzas at home. On every special occasion, we all enjoy her homemade pizzas. She makes them from scratch, right from making the base. She puts lots of vegetables on top, mixed with mushrooms to make it healthier and more nutritious. I love each bite of the crispy crust with the vegetables and cheese. It is healthy and full of nutritious ingredients and also very yummy. I look forward to the days when we have pizza for dinner!

Food has a special place in our lives. Through this assignment on their favourite food, your child learns about different foods from different regions of the country, and some popular dishes from other countries. They relish their favourite food a lot more after writing about it! This topic also helps them consider the health and nutrition value of food and appreciate what they eat. It encourages them to explore new food and understand its unique flavours, ingredients and characteristics.

Writing their ideas in the form of essays will improve your child’s thought patterns, and they will learn to structure their thoughts in a certain way to put them down on paper in short and simple sentences.

Moreover, the act of writing itself develops your little one’s fine motor skills along with their creative writing skills.

We hope the above examples will help your child write an amazing essay on their favourite food. Your little one can read through this essay as a guide and learn to write it on their own.

Essay On Healthy Food for Kids of Class 1, 2 and 3 Harmful Effects Of Junk Food Essay for Children Essay On ‘My Favourite Game’ for Lower Primary Classes

Peter Pan Story For Kids

The two frogs story with moral for kids, the giving tree story for kids, leave a reply cancel reply.

Save my name, email, and website in this browser for the next time I comment.

FirstCry Intelli Education is an Early Learning brand, with products and services designed by educators with decades of experience, to equip children with skills that will help them succeed in the world of tomorrow.

Story Related Activities Designed to Bring the Story to Life and Create Fun Memories.

Online Preschool is the Only Way Your Child's Learning Can Continue This Year, Don't Wait Any Longer - Get Started!

Welcome to the world of intelli!

FREE guides and worksheets coming your way on whatsapp. Subscribe Below !!

Free guides and worksheets coming you way.

My Favorite Food

When someone asks you, “what is your favorite food?” to provide an answer is not all that easy. There is such a variety of food that many choices seem tantalizing. Some food might be simply tasty, while others can have a personal history behind them. Often, it is the food that combines a sense of culinary delight and the resonance of personal history that creates the most powerful food experience. For me, the tastiest food possible, and the one that resonates with my personal history the most, is the enchilada.

An enchilada is a Mexican dish that is similar to a burrito, but it is topped and filled with a variety of sauces (there are several different types of enchiladas), cheese, sour cream, and numerous other ingredients a person might desire to have on top of the enchiladas. The practice of rolling tortillas dates back to the Mayan times (Zeldes, Leah A), but the first recorded instance of enchiladas was during the era of the Spanish conquistadors. Bernal Díaz del Castillo, a famous Spanish conquistador, wrote about a meal he and other Europeans enjoyed at this time (back then, the tortilla was called tlaxcalli by the native Natuatl people) (Oregon State University). To describe the taste of an enchilada is difficult, but I think it is the combination of cheeses, spicy tomato-based sauce, sour cream, beans, rice, corn, meat (chicken is my favorite), tortilla, and spices that blows my mind. I would like to think of it as a lasagna (which is also amazing) but with more ingredients and spicy. Having refined beans, rice, and cheese on the side is phenomenal. Washing it all down with a soft drink is a pleasant touch as well. Basically, enchiladas combine my favorite ingredients in my favorite way.

But what is my personal connection with enchiladas that makes them special? When I was a child, if my family wanted to eat out somewhere special, we would go to Mexican restaurants. Charming traditional Mexican music in the background, the endless chips with salsa, the family atmosphere, and the smells of the food are now burned in my memory. I have only positive memories about Mexican restaurants and food, and the enchilada itself is a large part of these memories. I almost always ordered an enchilada with chicken when in Mexican restaurants, and when I eat one now, those feelings of my family being together returns to me. My father and mother have divorced, but when I eat an enchilada, I feel like I am at the table with my deceased father and living mother again, having a pleasant family night together again.

If I was deprived of enchiladas for eternity, its close cousin, lasagna, would be my first choice as a supplement. However, even if the lasagna has positive memories associated with it in accordance with my personal history, it is not a food that has staved off feelings of family separation like the enchilada has for me.

Zeldes, Leah A. (10 November 2010). “Eat this! Enchiladas, Mexican comfort food.” Dining Chicago . Chicago’s Restaurant & Entertainment Guide, Inc. Retrieved 18 May 2011.

“Tacos, Enchilidas and Refried Beans: The Invention of Mexican-American Cookery.” Mexican References Food And Culture . Oregon State University. Archived from the original on 18 July 2007. Retrieved 14 July 2008.

Comments (0)

Welcome to A*Help comments!

We’re all about debate and discussion at A*Help.

We value the diverse opinions of users, so you may find points of view that you don’t agree with. And that’s cool. However, there are certain things we’re not OK with: attempts to manipulate our data in any way, for example, or the posting of discriminative, offensive, hateful, or disparaging material.

Cancel reply

Your email address will not be published. Required fields are marked *

Save my name, email, and website in this browser for the next time I comment.

Related Writing Guides

Reflectice essay: how to write one.

Remember Me

What is your profession ? Student Teacher Writer Other

Forgotten Password?

Username or Email

Quick links

B.Tech Companion Use Now Your one-stop Counselling package for JEE Main, JEE Advanced and BITSAT

Colleges & Courses

Predictors & E-Books

Engineering Preparation

Medical Preparation

Online Courses

Animation Courses

NEET Companion Use Now Your one-stop Counselling package for NEET, AIIMS and JIPMER

Upcoming Events/Predictors

Quick Links

Top Streams

Specializations

Top Providers

Diploma Colleges

Top Courses & Careers

Upcoming Events

Other Exams

Top Countries

Student Visas

Products & Resources

My Favourite Food Essay

Any material that an organism consumes for nourishment is considered food. Most food comes from plants, animals, or fungi and contains vital nutrients like carbs, lipids, proteins, vitamins, and minerals. Different people prefer different sorts of food. This is where the diversity lies. Everyone likes fantastic food, which differs from person to person. Here are a few sample essays on "my favourite food" .

100 Words Essay On My Favourite Food

My favourite supper is rajma and chawal. This dish is from Punjab and has quickly become a national favourite. It consists of rice and kidney beans (rajma) , which are slow-cooked in a flavorful curry. Rajma chawal has a flavour that I adore! Due to its high nutritional value, this dish provides us with energy.

The kidney beans provide a significant amount of protein, and the rice provides the ideal quantity of carbohydrates. Every Sunday, for lunch, my mother makes rajma chawal, which my entire family loves together. Our go-to comfort food. Because of the tanginess it adds to the rajma, I enjoy adding lemon juice.

200 Words Essay On My Favourite Food

Chicken is my favourite food by far. I adore it! It's perfectly tender, and delicious. I also enjoy how simple it is to use for cooking. I also like how the various flavours and textures blend. It's a very adaptable and simple item, and you can add different flavours to something straightforward. It tastes well with a variety of spices, herbs, and flavours. In addition, chicken has a lot of protein, which benefits my body.

Nutritional Value Of Chicken

Chicken is exceptionally nutrient-dense, offers several health advantages, and contains few calories. It has all nine essential amino acids and is relatively high in protein. Additionally, it provides a number of essential vitamins and minerals for your health. Given chicken's nutritional content, eating it frequently is essential to stay healthy and active. A lot of people enjoy eating chicken, and it serves as their primary source of protein. Because it cooks quickly, it is referred to as the ubiquitous "fast food" and may be prepared in many ways. Chicken is an adaptable food that can be covered with sauce and served in various dishes.

500 Words Essay On My Favourite Food

The variety of foods available is expanding daily as the world develops. Over time, there have been many restaurants and fast-food businesses. Going to a restaurant physically is no longer essential because many of the popular and efficient mobile apps allow you to order your favourite dish from the comfort of your home.

Pizza | We yearn to eat delectable meals every day. Food is offered in wide different varieties throughout the world. We like a wide variety of foods, but my favourite is pizza. I've tried a lot of different kinds of food, but pizza is one that I can never pass up.

Preparation | What exactly makes pizza taste so good? Where you go will affect how something tastes. The fundamental components are the same, though. The basis is made with all-purpose flour (more healthy flour may also be used). Once the base is prepared, cheese, sauce, and veggies (toppings) are added before it is baked. I generally prefer medium-sized pizzas because I feel it is enough for me and I do not have a big appetite.

Varieties In Pizza

The variety in which pizzas are available is one of their best features. One can choose from vegetarian and non-vegetarian pizzas depending on their taste. You can pick the toppings you want. Pizza eateries are increasing in number all over the country and offer a wide range of distinctive, specialised, and self-curated menus. There are many different crusts, toppings, shapes, sizes, and even cheese types to pick from (cheddar, mozzarella, etc.).

Pizza is a food that both my buddies and I enjoy a lot. We always order pizza whenever we hang out at home or in a restaurant. The abundance of options in pizzas enhances our liking for them.

Pizza Mixes Different Culture

Pizza is an Italian dish, but when prepared by and for people of a different culture, it may be simply adapted to meet the needs and satisfy the tastes of that population. For instance, many pizzas in India contain paneer as a topping, which is incredibly popular. All new varieties of pizza, such as ‘paratha pizza’,’momos pizza’, and ‘pasta pizza’, are constantly entering the market. This is done to broaden the pizza consumer base and boost its appeal. It also results in the blending of cultures because folks who didn't like pizza begin to enjoy it once their preferred topping, sauce, or other culinary item has been combined.

Although pizza is still my favourite food, I also enjoy burgers, pasta, and Indian food. But home-cooked food is incomparable when it comes to maintaining a balanced diet. Our daily diets contribute to the health of our bodies and the bolstering of our immune systems. Eating our favourite foods every day is not practical because it would not be very nutritious and also get very boring. We should prioritise eating at home and indulge in our favourite junk food only sometimes.

Explore Premium

Your brochure has been successfully mailed to your registered email id .

Select your reason of reporting

The Question containing Inaapropriate or Abusive Words

Question lacks the basic details making it difficult to answer

Topic Tagged to the Question are not relevant to Question

Question drives traffic to external sites for promotional or commercial purposes

The Question is not relevant to User

Article PDF has been sent to your Email ID successfully

Explore Schools in Other Popular Locations

We endeavor to keep you informed and help you choose the right Career path. Sign in and access our resources on Exams, Study Material, Counseling, Colleges etc.

Help us to help you.

Download the Careers360 App on your Android phone

Regular exam updates, QnA, Predictors, College Applications & E-books now on your Mobile

Give this article

Supported by

Rice and Beans, With an Exhilarating Crunch

Send any friend a story

As a subscriber, you have 10 gift articles to give each month. Anyone can read what you share.

By Samin Nosrat

Dec. 2, 2020

I spent my childhood hungrily competing each night with my brothers for the darkest, crunchiest pieces of tahdig — the golden crust of rice that forms at the bottom of a pot of Persian rice. Some of my most meaningful friendships have been secured by a mutual love of crispy rice. So I knew that the chef and writer Reina Gascón-López was a kindred spirit when she said, “I get such a sense of satisfaction when I take a wooden spoon and scrape the bottom of a rice pot and hear a crunch — it feels like I’ve unlocked a major cooking achievement.”

On her blog, The Sofrito Project , Gascón-López introduces herself as a “Southern Boricua,” influenced in cooking and life by both her native and adopted cultures. The 34-year-old was born in Puerto Rico and grew up in a military family in Charleston, S.C., where she still lives. The Sofrito Project began in 2017 as a way for Gascón-López to chronicle her journey through culinary school for family and friends. By the time I stumbled upon the site earlier this year, however, Gascón-López had begun to include recipes she’d adapted from a rich family trove — everything from arroz con pollo to coquito , Puerto Rico’s cream-of-coconut answer to eggnog.

Reading and cooking my way through The Sofrito Project, I realized how little I know about the island’s cuisine. “When people learn I’m Puerto Rican,” Gascón-López told me, “they automatically lump me in with Mexicans, which is what most Americans tend to do with Latinos who aren’t Mexican. They’re like, Oh, you all like spicy food,” she said, with an audible sigh. “I always say Puerto Rican food is a blend of three different cuisines: Spanish, Indigenous and African. And I specify that we don’t really eat a lot of spicy foods.”

When I asked Gascón-López to share her favorite holiday dish with me, she didn’t hesitate: “My mom’s special arroz con gandules — it’s one of my favorite things to teach people about because it combines all three cultures in one pot.” West Africans cultivated rice and brought gandules, or pigeon peas, with them during the era of the Atlantic slave trade. The Spanish colonists brought pork, olives and olive oil. And Indigenous cooks were experts at using their local ingredients, including annatto.

I was already eager to get to my kitchen, but then Gascón-López sealed my interest: “Arroz con gandules is all about the pegao .” Pegao is Puerto Rican tahdig , and I’d never tasted it before. I couldn’t wait to make it.

Like practically any Puerto Rican dish that starts on the stove, this one begins with a blend of aromatic vegetables called sofrito. In contrast to the Italian version, though, which is deeply caramelized, Puerto Rican sofrito is lightly cooked and packed with herbs. And the pigeon peas make this version of rice and beans distinctly Caribbean. Gascón-López prefers to start with dry gandules, which her family sometimes ships to her from Puerto Rico, then flavor the pot with some sofrito, a bay leaf or two and a smoked pork neck. I don’t have family in Puerto Rico, and I couldn’t find dry pigeon peas at my Latin market. But a quick Google search and text thread with my brain trust of Indian cooking experts revealed that I could get dry pigeon peas, labeled toor , at any Indian grocer.

As I cooked the dish, I could tell that every step and every ingredient added something important. Annatto seeds steeped in oil lend the rice its signature marigold hue. The banana leaf imparts a subtle, tropical aroma to the rice as it cooks. Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. But by far, the most exhilarating layer is the last one: pegao .

Once the rice was cooked, I mounded it in the center of the pot and lowered the flame to let the pegao form. After 20 minutes, I came back and scooped away the rice, unable to wait any longer. With my sharpest metal spatula, I dug straight in and couldn’t believe my eyes — I’d managed to make perfectly brown, glassy shards of pegao . I could hardly stop eating the salty, crisp pieces long enough to take pictures to send to Gascón-López. When she responded that I’d nailed it, I, too, felt as if I’d unlocked a major cooking achievement. Later that night, as I semi-guiltily ate the rest of the pegao by myself, I felt comforted remembering something Gascón-López told me as we were getting off the phone. “Forget about the rice,” she said, “it’s all about the pegao .”

Recipe: Arroz con Gandules (Puerto Rican Rice With Pigeon Peas)

Student Essays

Essays-Paragraphs-Speeches

Essay on My Favorite Food | Short & Long Essay on My Favorite Food

16 Comments

There are many food items that we like as; noodles, food pasta, fish, biryani, pizza, jollof rice, rice chicken, Bangladeshi, indian dishes etc.

The favorite, yummy, delicious food is in fact our life. We have written following short & Long essays, & paragraphs on topic my favorite food, 10 lines, more sentences essay on my favorite food, my favorite food essay in 100,150,200 words, for children & Students

Essay on My Favorite Food | My Favorite Food Essay 100,150,200 words For Children & Students

Food is important for every living being. It is impossible to survive without food for long. Some people like to eat spicy or sour foods while others like sweet food.

We can perform all activities of our daily life efficiently because of the different nutrients that our body takes through food. Being a foodie, I love to eat good food. Sometimes, I help my mom in cooking too. I want to become a good cook like her in future.

My Favorite Food Short Essay For Students

Every person has a favorite food and he never gets tired of eating it. I also have a favorite food and it is pizza. I admire and love its taste a lot. Pizza is an Italian food but now it is popular worldwide and it is liked by people of every age group. It is so versatile that it can be served on any occasion.

There is nothing more delicious than a warm box of pizza. Those healthy tomatoes, cheese, mushrooms, pepperoni and herbs make it even tastier. I can eat it at any time of my day as a snack or main meal. My favorite toppings on pizza are cheese and mushrooms. I specifically ask the waiter for a thin crust pizza and to add cheese on pizza because I like extra cheese on pizza so much.

I prefer cheese pizza because cheese is healthy for our body. I like its soft texture and puffiness. Most of the times, I also order chicken fajita pizza because it is very tasty.

Pizzas taste the best when they are crispy from sides and soft in the middle. It is my comfort food and no matter how sad I am, it always brings smile on my face. Just thinking about my favorite pizza gives me an irresistible hunger that cannot be filled unless I get my favorite food.

There are my kinds of pizzas including veggie pizza, cheese pizza, meat pizza, pineapple pizza and pepperoni pizza. It is the most loved food of all time and everyone loves to eat pizza.

It is very easy to make pizza at home too. A layer of dough is covered with sauce and different kinds of ingredients. It is then placed in oven and after some time, pizza is ready. I even ask my mother to make pizza for me. She makes the best pizza in this world. Sometimes, she even bribes me with her delicious pizzas to get any work done from me.

>> Related Post: ” Essay on An Apple ”

We also organize pizza party at home on weekends. I also challenge my siblings that who can eat maximum number of pizza slices. In the end, I always win.

No matter, how much full my stomach is, I never say no when my favorite pizza is in front of me.As soon as I take first bite of pizza, all the flavors start to explode in my mouth and to be honest, there is no better feeling than this.

Sometimes, I also get scolded for having pizza all the time and my mom advice me not to eat pizza on daily basis because it can affect digestion.

When I think about the most delicious foods in this world, I always prefer pizza. When I am out with my friends to eat at restaurant, pizza is always my first choice. My mouth begins watering the moment I see pizza in front of me. I always have my eyes and ears open for new pizza places I have yet to try. My love for pizza has no end and it will always be my favorite food.

The food is in fact makes us to live in this world. The favorite food reflects our personal taste. Every food that is delicious to taste, is in fact the best food. It again, lies in the hands of cook.

P.s: This written essay serves the needs of Ukg clas 1,2,3,4,5,6,7,8,9,10th level students, as favorite food essay sample, my favorite food essay in 100,150,200 & 500 words, my favorite food pizza, noodles, chicken biryai, rice, fish etc.

Reader Interactions

June 2, 2021 at 3:13 pm

I really enjoyed reading this. Actually I am from Lagos which is in Nigeria

October 31, 2021 at 6:03 pm

October 12, 2021 at 3:55 am

I really enjoyed it but can write on the topic my favorite food not pizza but jolly rice

January 18, 2022 at 6:46 pm

May 23, 2023 at 9:13 pm

wow 😲 I love 💕 this It’s really a great essay 😃

January 11, 2023 at 4:56 pm

Wow I really enjoyed it also my best food is also pizza 🍕 Wow can u also write an essay on ur favorite teacher Yeah of course it a great essay

February 21, 2022 at 12:07 am

February 27, 2022 at 3:39 pm

March 28, 2022 at 1:08 am

Great Essay

June 19, 2022 at 1:20 pm

Ilove this essay and can write onmy favourite food not pizza

September 3, 2022 at 1:52 pm

I really enjoy of reading this text😍😍😍 It was really helpful. Actually, I’m from Australia👌

September 17, 2022 at 10:25 am

November 8, 2022 at 2:39 pm

It is so nice I love it

November 9, 2022 at 7:40 pm

Best essay of the year

May 25, 2023 at 7:47 pm

Even me too

The Best Rice and Beans: My Mom’s Favorite Recipe

Vertical image of a bowl of rice, legumes, and fresh herbs, with text on the top and bottom of the image.

For as long as I can remember, there was always a bowl of soaking beans in the kitchen of my childhood home. This side dish was almost a daily occurrence, along with the gentle hissing of my mother’s stovetop pressure cooker .

I have fond memories of her chopping up peppers and onions almost to the rhythm of the release valve dancing in place.

And soon enough, she’d place a heaping bowl of steaming hot beans coated in her special sofrito in the middle of the table. Along with a healthy portion of perfectly salted white rice, it was more than enough to satisfy.

Other times, there’d be a roast chicken or a beautifully seared steak . But when I think of home, the memory is redolent with the heady aroma of peppers, tomatoes, garlic, and rich spices like cumin .

This follows my mom’s original recipe as best as I can remember, and it tastes like home.

Vertical image of part of a bowl with rice and legumes topped with green herbs next to a metal spoon on top of a gray towel.

You’ll want to make sure that if you are using dried legumes, clean them fully and get rid of any grit or dirt that might be lurking in the bag (and be sure to read our article on reducing pesky gas !).

You can use canned legumes instead, and I often have. Being a mother of three doesn’t leave me with much extra time on my hands, so pulling out a can works in a pinch.

But between you and me, there’s something that feels just a touch more heartwarming when you transform them from their dried state into something so filling and nutritious for your loved ones.

I take such pride in placing that bowl on my table now. And yes, on occasion, I’ll use one of my mother’s serving bowls from so long ago.

As for the vegetable mixture, otherwise known as sofrito, you’ll want to cook the vegetables down until they are just a bit tender, but not too much. They’ll continue to cook down later on.

Vertical image of a large bowl with rice and beans on a gray towel next to a metal spoon, all on top of a wooden table.

In this dish, we use red onions, as they add a hint of sweetness. But feel free to use white or Vidalia onions instead. Dice them into small cubes, so they will easily be distributed throughout the dish.

Green peppers or red? The truth is, I have used both. There is a slight flavor difference between the two.

I think red peppers have a bit more of a kick, and the green variety has a gentler taste profile. But both look gorgeous in this dish. Maybe we’ll try yellow peppers next time.

You should be able to find a bouillon cube easily. We use the chicken version, but the beef flavor works in this dish as well.

As for the rice, give the grains a thorough washing and remove as much starch as you can before cooking. The water should run clear.

During the cooking process, a little salt goes a long way. Be sure to fluff the grains with a fork once they’re cooked, to avoid clumping.

Vertical close-up image of a bowl of rice and beans.

If you’re like me and you’re trying to lose that little bit of extra weight caused by having children (but they’re worth it!), you might want to omit the rice, or exchange it for a whole grain instead.

The flavorful beans are delicious served alone, or you can pile a few spoonfuls over lightly oiled spinach, or a simple arugula salad. You can also serve it alongside lean protein like our jalapeno-lime chicken breasts . You’ll still get to appreciate the delectable taste and excellent nutrition, without the carbs.

Feel free to make a large batch and store the rest in the fridge in an airtight vessel. It should keep for up to a week. Or, divide into portions and store in the freezer.

Horizontal image of a wooden spoon inserted into a bowl of rice and beans garnished with herbs.

My Mom’s Favorite Rice and Beans

★ ★ ★ ★

4 from 4 reviews

Description

This is a classic, nutritious dish that’s full of flavor, which makes it the perfect comfort food. It’s fantastic as a side, and even better as a main course.

Ingredients

Instructions

To Make Sofrito and Pressure Cook:

To Cook Rice and Finish Dish:

Keywords: rice, beans, beans and rice, kidney beans

Cooking By the Numbers…

Step 1 – soak.

Horizontal image of a pot with water and dried red legumes.

First, thoroughly clean the dried kidney beans, removing any grit or debris. Rinse in a colander to remove any remaining dust or grit, then place them in a large stockpot or mixing bowl, and cover with about two inches of water.

To speed up your prep time, you can use a canned option instead. If you choose to do this, opt for unsalted kidneys if you can find them, and rinse them well before using. For a detailed guide on the difference between canned and dried, check out this article .

The beans should be softer to the touch after a thorough soaking. Drain them in a colander and set it aside. To save water, I reserve 11 cups of the water that I used for soaking to use throughout the recipe. If you start with canned, you will need 11 cups of water total for cooking.

Also, never store soaked legumes, as they’ll spoil. Once soaked, you’ll need to cook them right away or freeze them in airtight containers.

Step 2 – Prepare Vegetable Mixture

Horizontal image of a sofrito mixture cooking in a pan.

This type of vegetable mixture is commonly referred to as sofrito. In a medium-sized pan, saute the onion, green pepper, tomato, and garlic in 1 tablespoon vegetable oil on medium heat for 4 minutes.

Be sure to stir constantly, so all the ingredients incorporate fully, and nothing sticks to the pan.

Slowly add one cup of water, while stirring.

With a spoon, swirl the bouillon cube against the bottom of the pan to break it down faster.

Add the smoked paprika, ground cumin, and black pepper. Stir to combine. Let the mixture simmer for five minutes.

Step 3 – Pressure Cook

Horizontal image of a black pot with a mixture of liquid, beans, and vegetables.

In a stovetop or electric pressure cooker , mix the sofrito and the soaked and drained kidney beans together gently with 6 cups reserved water. Secure the lid and cook for 20 minutes.

For safety reasons, we advise allowing the pressure to release naturally.

Step 4 – Cook Rice

Horizontal image of a pot with cooked white rice.

While that’s cooking, toss the grains with the salt and remaining oil to coat, and saute it briefly in a large pot over medium heat. This will add another layer of flavor.

Stir for about two minutes. Do not to saute for longer or use a higher level of heat, so as not to burn it.

Add 4 cups of water and stir gently. Cover and cook for 20 minutes.

Don’t try peeking into the pot, as this will prolong the required cooking time by allowing heat and moisture to escape.

When your timer goes off, remove from the heat. Open the lid and fluff the grains with a fork. Let the pot sit for a few minutes to allow the steam to evaporate.

Want to mix up the grains? You can easily cook brown or black rice instead! And you can also use your electric pressure cooker instead of the stovetop to perfectly cook your white rice.

Step 5 – Combine Ingredients

Horizontal image of a spoon inserted into a bowl filled with flavored rice and legumes in front of a wooden bowl and on top of a gray towel.

Using a rubber spatula, gently fold the cooked legume and sofrito mixture into the rice. Keep in mind that the legumes are tender and can easily break apart if they’re mixed too aggressively. Keep folding until all of the grains are coated.

Serve with a sprinkle of fresh chopped cilantro on top.

Can I Use a Different Type of Bean?

You sure can! Black beans can easily sub in for red kidneys. These are a bit smaller and denser than their red counterparts, but they are just as nutritious and easy to prepare. You can also use pinto or navy varieties.

Are you serving this as a side dish, or a main course? Did you use canned or dried legumes? Let us know below. We look forward to your comments.

For more tasty dishes made with your favorite grains and legumes , take a look at these fabulous recipes from Foodal:

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Eddie & Katherine D'Costa

Eddie and Katherine D’Costa are a married professional chef and journalist duo from Atlanta, where they cook up a variety of international dishes, tested for the home cook. Katherine holds an MA in journalism from Northeastern University and Eddie’s professional experience spans 20 years working with Wolfgang Puck, Jean George Vongerichten, and Todd English.

More Posts(12)

More of Our Expert Guides

Horizontal image of seasoned white meat pieces on a black plate, with a kitchen appliance in the background.

How to Cook Chicken Tenders in the Electric Pressure Cooker

Horizontal image of mounds of oat and candy baked goods next to yellow fruit.

Simple Chocolate Chip Banana Breakfast Cookies

Horizontal image of a casserole dish with zucchini slices and melted cheese on a blue towel

How to Cook in Bulk: Save Time and Money with These Meal Prep Tips

47 thoughts on “The Best Rice and Beans: My Mom’s Favorite Recipe”

This looks great. I’m bookmarking it to try it during the week. I love beans so much, my mouth is watering just looking at this picture.

You cannot beat a simple dish that is done very well. While this is not a common dish in the country where I live, I do enjoy it. Thanks for the recipe Lynne.

Its my favorite dish despite my qualms with beans…i tend to bloat afterwards…beans do contain acid right?…you mentioned soaking them in water overnight, well that’s what mom would do too but in this case, she’d say its to save me the hyper-acidity and gassy feeling {embarrassing situations} and for a fact it worked…she said it {soaking} had something to do with extracting the acid contained within the beans…how true the theory is, i don’t know..maybe its an ol’ wives tale but am proof it works ;).

Diane, beans tend to do a number on me as well but I haven’t found anything at all that works for me. I’ve read that you should even try changing the soaking water a few times to discard the gases that have dissipated from the beans but that was no help. I’ve even tried adding baking soda to the soaking water because I saw that trick, too. Maybe another reader can add their tips to try and de-gas my beans! 😉

In my situation adding baking soda to remedy that will just offset everything in my digestive tract…i just had to give up beans all together, then again just looking at the presentations within this site, i find myself rethinking and actually craving the beans altogether…just like you’ve said, i guess we’ll have to wait for someone to come up with a great tip/remedy on how to de-gas the legumes.

Yes indeed, soaking and then changing the water is the answer! I soak them and then wash them before cooking. I do like the sound of this recipe very much. Tasty, nutritious and comforting. Definitely one for an autumn evening.

Old comment I know but use epazote in your beans to help with digestion.

Thanks for the tip Coco. We’ve also fairly recently published a growing guide for epazote over on our sister site, Gardener’s Path.

https://gardenerspath.com/plants/herbs/grow-epazote/

I definitely know what I am making this week! I’ve been using an old crock pot recipe for my beans and rice for years, but I am going to give your recipe a try. It sounds perfect. I’ve never heard of putting an egg on top, but I’m going to add that as well. Now my belly is growling!

I call red beans and rice my poverty lunch. It’s just so cheap and easy to make such a large quantity. Since no one else in my house really cares for it, I just eat it for lunches for a while.

I’ve just recently discovered this blog, but I am so happy I did. Thanks for the new red beans and rice recipe!

Beans and rice is such a staple dish. I continue to make it to this day. I have never used cumin and paprika in my version, but I am going to try it next time I make it. I bet the smokiness of the cumin and the kick of the paprika add whole new layer of flavor. Thank you for sharing your recipe.

I think I can have this at breakfast and add a fried egg, perfect! It’s an easy and simple recipe yet delectable. At a low cost, I guess that I could share this with my family even everyday. I have taken down notes of the essential key in cooking good rice. Thanks Lynne for this article!

I’m not sure about you but… Whenever I eat beans, I become too “gassy” (lol, *farts*). But even so, I still eat and love beans. Not for breakfast though XD (I’ll end up farting the whole day XD)

*Sorry for the awkward comment, lol*

I really enjoy eating rice and beans. I’m definitely going to try this recipe. I like eating them with tacos or enchiladas…or stuffing them inside burritos. I’m the only one in my house who likes to eat them so whenever I cook a batch I end up with a lot leftover. This is okay with me because I eat the leftovers with just about everything. Or sometimes I make a huge batch of chicken fried rice. Thanks!

I am so shocked that beans can be dirty, I have never heard of a mention about it. People usually start by explaining the soaking part. 🙂 Anyway, I love beans and rice, I remember a “corner” grocery store in New Orleans named Natal, Chef Menteur Highway, that had a little restaurant. Their red beans and rice was amazing, along with everything else they served. lol I tried the recipe on yesterday and I am super satisfied. Yum!

Beans and rice is one of my favorite dishes. It’s so easy and it’s a dish that most people really enjoy. This looks like it would be a really easy dish. I don’t really use paprika, cumin, or cilantro but I will try them with this. Always looking for different things to try out.

This recipe is a little different than the one I use, and since I’m always on the lookout for different ways to cook things, I’ll try this. My recipe calls for onion, garlic, celery seed and cumin. I also add a ham hock and some andouille sausage. I haven’t tried using the pressure cooker for beans. I make mine in an enameled cast iron dutch oven.

I know many don’t think it’s healthy, but I always use animal fat when I cook pinto beans. I like lentils with olive oil, but pinto beans really need that meaty flavor.

Great recipe. I find Mexican rice and beans are really great in tortillas or tacos. Very similar to how I do it, although I look to add a bit more heat with chilli sauces such as Tabasco, habanero or Cayenne. Like I say for many of these recipes will be trying this one this week!

Beans and Rice is my favorite, I like red beans and rice, black beans and rice. I must have beans and rice at least once every other week.

Great recipe. I have the rice cooker – great tool to have in the kitchen.

I’ve always thought rice and beans seemed a bit bland and boring but this recipe looks delicious! I’m eating frugally right now and this looks like something else I can add to my “poverty meal” repertoire.

It is interesting that you saute your rice first and then add water. I am accustomed to just boiling my rice. I will have to try it to see the difference. Something else you do different is the saute and puree of the veggies that go into the beans. I simply love beans and rice, and this gives me a new take on it. I do already know to soak the beans first, but it is great you include this point because it is crucial. I have never used fresh cilantro in my beans though. Cilantro is so strong, I will have to try it in just a small amount of beans first.

I’m TOTALLY saving this for when I become broke again. Everyone around me’s eating rice and beans, and I was SO SICK of it, this recipe actually makes me wanna try it again.

Rice & beans: One of the most under utilized, nutritious, & cheap dishes of all time. So many variations it can ridiculously camouflage itself for every meal from any region. Love it. Thanks for this great recipe.

I’m always looking for good rice and bean recipes. I like the idea of this one, but have tried to cut out chicken bouillon cubes since the brand I used to buy has MSG. I’m curious if there are other brands of bouillon cubes that are MSG free? It might be worth looking into, because I do like the flavor, and could see trying this recipe!

I have never had rice and beans being from the UK, but I guess that it is similar in taste to some of the Indian dals I make?

I am just wondering about the quantities. 3 cups of rice and 1lb of beans seems to be an awful lot for 4 people though. I am also guessing the water situation is variable with the beans, an add it as you go kind of approach if you don’t have a pressure cooker when using a pan? I have never really cooked the beans with the intention of running out of water in the pan as the are cooked and certainly never tried it will a whole load of pureed vegetables in the water with them? Does it make a huge difference to the taste of the beans?

Wow! I never knew that beans and rice could be made so deliciously. I don’t have a pressure cooker, but I’m pretty sure I can adapt the recipe accordingly.

It’s great to come across really healthy dishes – rice and beans together are an excellent source of nutrition, and something we should try to incorporate into our diet more often.

Thanks for sharing.

Since I don’t have a pressure cooker, I’ve never used one to cook beans, but making them in a pan really does take quite a bit of time, so this may be the impetus I need to finally buy a pressure cooker. I’ve never used oil to make rice, nor have I sauteed it first, but I can see how that would add a lot of flavor, so I’m definitely going to try it next time I make rice, and I am looking forward to trying this recipe, it sounds delicious.

Yummy, this is a favorite dish to mix up. I would of not thought to use a bouillon cube for this. Plenty of other seasonings in this one. It would be good to try it both ways with or without to see the difference. I’d probably use a safflower or sunflower oil. Coconut oil might be interesting because it’s sweet. I like to add this kind of thing to my wraps and keep it around to add to other dishes.

This is a classic dish no matter where you live. Sometimes even the simplest of things cam prove to be tasty. I wish I had a pressure cooker so I could cook the beans faster. That just might make cooking other things faster as well. This recipe is also good for beginner cooks since it’s not top complicated.

Got to love simple, tasty, affordable dishes. You don’t have to spend an arm and a leg on really delicious hearty meals. Every pantry should have beans and rice in it, but many don’t keep these staples on hand.

I usually eat beans as is. I never really liked how it mixes with rice or bread. Although I guess that’s because I use plain rice. Trying this recipe wouldn’t hurt 😀 I need a change of perspective, after all 🙂

This recipe brought a smile on my face. I have very fond memories of this dish, my grandmother used to cook it for me when I was a little girl and it was a simple yet delicious meal. I’ve tried to reproduce it but no matter how hard I’ve tried, I’ve never been able to get a decent result. Your recipe sounds great, I’ve already saved it and I will try it out as soon as possibile, thank you for the tips, I think I’ll follow your lead and I’ll use a pressure cooker to speed up the cooking process.

Oooh, my hubby loves this for a side dish. I’ll have to try this one out for him.

I’ve been looking for stuff to do with my pressure cooker too, so this is perfect. I never thought about making beans in it. Great idea! I think I’ll try them with ham as well, with a side of cornbread.

Ooh, that looks so good. My father is Columbian, and rice and beans is one of the first meals I learned to cook with him. He’d cook parboiled rice with red canned beans, add onions, garlic, ketchup, hot sauce and a spice called Triguisar, and mix it all. It’s so amazing and simple, I recommend it to everyone interested in more variants! This reminds me i haven’t cooked that in a while, and I have a sudden craving…

I make a this lot – my version is a little simpler than yours. What I love about the dish is that it comforting and hearty eaten hot in the winter and very fulfilling cold with a salad in the summer.

This is the staple food where I am at now in central america and is called Gallo Pinto. In the poorer areas, it is probably 50% of a persons calories throughout the week. But even as a non-native, it is a great food to take advantage of because beans are so cheap and plentiful year-round and more importantly, they are one of the healthiest foods, especially for those trying to get protein while limiting red meat consumption.

For me, I generally go light on the rice, and instead make my gallo pinto about 75% beans. I also dice a few strips of beacon and add it when cooking the beans. Even a tiny amount of bacon gives a really strong meaty flavor. Once finished with the beans, we usually saute some onions and green peppers which are diced to add a little more flavor.

Rice and beans is definitely a great dish to use either as a base for other dishes, or to eat on its own as an inexpensive and healthy meal. I have never tried making it with this many ingredients, but I’m curious to incorporate these ideas into my next batch!

This has been on my list of things-to-try for ages and I finally got round to it tonight. Oh my goodness! Lush, delicious comfort food. I can already think if lots of slight variations in flavoring. What a revelation, thank you so much.

That just looks amazing, just flat out amazing. I know that it is my bias towards rice and beans in general coming out, but still. I am a pretty simple man, but even the simplest, like a rice and beans, has to be done very well in my opinion. I love this recipe and cannot wait to try it.

Turned out perfectly. Many thanks!

★ ★ ★ ★ ★

I served this during Lent last spring. But it was so good I’ve been serving it throughout the year. Love this recipe!

I can’t wait to try this recipe but what if I don’t have a pressure cooker?

We’re glad you found it, Patti! This recipe was designed for the pressure cooker, and a stovetop or electric version will help to speed up the total cook time for the beans. You could easily make it in a pot on the stove instead, covered with a lid, but note that this will take a bit longer – up to several hours. Check the beans periodically and taste for doneness, adding liquid if you need to and stirring occasionally.

I just made the recipe. The rice was perfect, but there was too much liquid in the sofrito. Does the sofrito need to be reduced down in the pressure cooker? I was so disappointed that this didn’t turn out as the picture looked great.

Loved this! So simple but tasty. Great for a quick meal.

Didn’t like it

Nouveau New Orleans Red Beans and Rice

new orleans red beans and rice with pineapple salsa

Written by Rebecca Peters-Golden

We’re in the thick of Carnival season here in New Orleans, leading up to Mardi Gras.

Mardi Gras, French for “fat Tuesday,” is the tradition of feasting decadently the night before Lent begins.

Dishes like jambalaya, gumbo, seafood Ã©touffÃ©e, shrimp and grits, and maque choux are typical of what you might find at a New Orleans Mardi Gras dinner–and don’t forget king cake for dessert.

My absolute favorite Mardi Gras food, though–hell, my favorite New Orleans food–is humble, really. I am an absolute die-hard fan of the ultimate Creole comfort food , New Orleans red beans and rice.

You can get traditional red beans and rice in almost any restaurant in New Orleans (not to mention many bars on Monday nights), and recipes for it abound.

In fact, ask how to make it in New Orleans and you’ll get as many different answers as people you ask. But nearly everyone agrees about why the tradition is to eat red beans and rice on Mondays.

Made with the pork bones left over from Sunday night dinner, a pot of beans could simmer on the stovetop all day on Monday, unattended–a necessity, because Monday was laundry day and there was no time to spend in the kitchen.

Beans and rice were cheap, too, and flavored by the bones, whatever amount of leftover meat was on hand, and a low, slow simmer, they could make a delicious meal for pennies and with hardly any effort.

But … lez be honest: I barely ever do the laundry and I’m not ever going to have a ham hock on hand.

My version of the dish is something I can make with things I really do almost always have in my fridge and freezer, and it doesn’t take all day to cook.

Besides, Mardi Gras, though certainly a tradition, is all about mixing it up–putting your own spin on things.

Kidney beans made their way to New Orleans with white French Creoles from Haiti who fled during the Haitian Revolution (1791-1804). My version of red beans and rice tips its hat to the dish’s Caribbean influences.

It’s lighter, brighter, and faster, thought it retains the same heartiness and rich, smoky flavor profile as the traditional dish.

Rather than getting its smoke from cooking the beans with a ham hock, though, mine gets it from smoky bacon and dry-grilling the vegetables before they go in the pot.

And instead of large pieces of sausage, I use ground meat that suffuses every bite.

In addition to the comfort of rice, my version also gets a wake-up call from a super fresh pineapple salsa.

Want to get really decadent? Grate smoked gouda on top and let it melt into the beans and rice and I promise it’ll be a Mardi Gras parade in your mouth … um, without the hangover the next morning.

New Orleans red beans and rice is a longstanding Mardi Gras tradition, but this quick-simmered version offers a bright pineapple salsa on the side for lightness.

Ingredients

Pineapple Salsa

Instructions

Make the beans:.

Make the rice:

Make the salsa:

Beans can be boiled up to 2 days in advance. Refrigerate in their cooking liquid, then drain before returning to the pan with the other ingredients.

Nutrition Information:

The nutritional information above is computer-generated and only an estimate.

Did you make this recipe?

Share a photo!

FTC Disclosure: As an Amazon Associate, I earn from qualifying purchases. Good. Food. Stories. receives a minuscule commission on all purchases made through Amazon links in our posts.

Pumpkin Seed Toffee

‘Say No More, Mon Amour’ Petits Fours for Rex Manning Day

A Schuyler Sisters Cocktail–WORK!

Steak with Caper Sauce: A Stockholm Food Mystery

The Best ‘Wurst–Mrs. Murry’s Liverwurst Sandwich from A Wrinkle In Time

Lemon Crisp Ice Cream

One comment.

What a festival of flavors! This sounds absolutely delicious!

Our Favorite Beans and Rice Recipe

By Tiffany Published April 10, 2019 • Last Updated March 26, 2021 14 Comments

My family LOVES this easy beans and rice recipe . Use your favorite Cuban or Mexican or Spanish staples, and it works with canned pinto or black beans, too!

Fast and easy rice and beans dinner and toppings all in bowls. Toppings like cheese, avocado, cilantro, lettuce, tomatoes, and tortilla chips. Text overlay says "Ultimate Rice & Beans Dinner."

Last night while my husband and I were cleaning up after dinner and getting ready for the morning, my daughter asked me the same question she asks me every night after dinner:

Girl: Mom, what’s for dinner tomorrow? Me: That beans and rice recipe you like so much. Girl: YESSSSSS!!!!! *pumps fist in the air*

You guys. I can’t make this stuff up. My kids like this beans and rice recipe SO MUCH, they ask for it every single week!

In fact, my son was watching me make our weekly meal plan and he wanted to know what was for dinner on Wednesday.

(Back story: We have youth group on Wednesday nights and he struggles with finishing his dinner before we have to leave.)

I told him that I had my beans and rice recipe on the meal plan, but that I might change it to something else.

Boy: Oh no, mom, keep the beans and rice. They’re easy for you and we all love them!

Well, okay, then– we’ll have it for dinner AGAIN!

Spicy Citrus Black Beans in a bowl, topped with cilantro. Ready to eat with a rice and beans meal.

I say “again” with a bit of sarcasm because we’ve honestly had this beans and rice recipe almost every single week since the beginning of the year. You guys – that’s a lot of beans and rice!

But you know what else that is?

I knew beans and rice were easy, cheap and healthy, but I had NO IDEA that my family would like them so much.

Even my picky husband – yes, the man who once at only hot pockets, Doritos and Coke – is excited to have beans and rice for dinner!

And here are reasons why YOU will be excited to have this beans and rice recipe for dinner:

I know it’s technically just beans and rice, yet somehow, this particular beans and rice recipe is a miracle.

Toppings for a Rice and Beans dinner, chopped olives, cilantro, tortillas chips, shredded cheese and avocado.

I don’t know if you can officially call this Spanish rice and beans or Mexican rice and beans or Puerto Rican rice and beans, but I can tell you that it’s the BEST beans and rice recipe that your family is going to love.

Let’s introduce the two major players:

I always make my family’s favorite spicy citrus black beans … except one time when I ran out of black beans and still had leftover pinto beans in the pantry that I bought to make slow cooker refried beans .

That was good, too, but by far, we all much prefer starting the night with these black beans.

One of my time-saving hacks is to cook in batches whenever possible. I do this ESPECIALLY with beans. (Read this to see why cooking your own beans is better (and cheaper!) than buying canned beans).

I buy dry beans in bulk and then weigh out 2 pounds to make Instant Pot beans if I don’t have any in the freezer. The Instant Pot makes cooking entirely hands off and foolproof. This way, I don’t have to worry about the beans bubbling over and making a mess on the stove, or not paying enough attention and overcooking them.

When the beans are done, I measure out two cups into plastic freezer bags (and I use these baggie holders to make the job MUCH easier) and I freeze them for later!

Considering we eat this beans and rice recipe every week, later comes pretty quick!

One of my goals for 2018 was to switch to whole grains, and that included brown rice instead of white rice. I now make Instant Pot brown rice almost exclusively. The only exception is when we’re out and the grocery budget hasn’t reset yet. Then I make plain white rice.

You can make whatever rice you want or whatever rice you happen to have on hand, but I promise that if you make brown rice, you’ll have a meal that sticks to your ribs, doesn’t make you feel uncomfortably bloated and that is PACKED with nutrition.

A Bowl of instant pot brown rice, ready to eat with a rice and beans dinner.

This beans and rice recipe has some minor players too, and if I’m being honest, I think THIS is the reason why my family likes having this dinner so often: the topping bar .

Every time I make beans and rice for dinner, I pull out ALL THE STOPS and prepare as many toppings as I can. Usually that includes:

I put the rice and beans on the stove and have all the toppings on our kitchen island. Everyone makes their plate as they wish… I’ve seen salads, rice bowls, nachos, rice and bean “dips”… you name it.

And you know the best part? There are ZERO complaints at the table

A bowl of spicy citrus black beans ready to eat with a beans and rice dinner!

Now, does it sound like a lot of work? I promise you it’s not.

Sure you have to do some chopping, but you know what? Play your cards right and you actually SAVE TIME later in the week.

First, my husband usually makes two or three rice and bean bowls to take to work for lunch and he finishes off the toppings. That means neither him nor I are cooking separately just for his lunches.

If you don’t have a husband (or you!) who will do that, there are plenty of other ways you can use the leftover toppings…

And regardless of which recipe you choose, some of the prep work is already done for you!

Fast and easy rice and beans dinner and toppings all in bowls. Toppings like cheese, avocado, cilantro, lettuce, tomatoes, and tortilla chips.

I try to be intentional with my meal plans so that they save me money and keep my grocery budget in check. Since we have beans and rice just about every week (usually on Wednesdays) and we use up almost all the toppings for homemade pizza on Friday.

If you don’t have a family tradition like pizza on Friday , then anytime you put this beans and rice recipe on your meal plan, just make a point to put another one of those meals on the menu too to use the leftover toppings!

5 from 4 reviews

Ingredients

Instructions

Keywords: Beans and rice recipe

I encourage you to put this beans and rice recipe on your meal plan ASAP – your family will thank you!

If you’re looking for more ways to make frugal meals and tips for saving on your grocery budget, Grocery Budget Bootcamp is the course for you! Sign up here for a free video course on saving money at the grocery store.

Other Recipes You Might Like:

Korean Beef Bowls / / Instant Pot Spanish Rice / / One Week Vegetarian Meal Plan / / Homemade Flour Tortillas

What’s your favorite way to make beans and rice dinners?

Share with someone who may like this...

You May Also Enjoy These Recipes

Tired of wasting your money on meal planning services? Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!

30 MINUTE DINNERS

Reader interactions, 14 comments.

September 7, 2019 at 8:57 AM

so tasty rice recipe so keep posting.

★ ★ ★ ★ ★

September 2, 2019 at 6:23 PM

I make a meal like this frequently. When I had children at home they loved it also. We did it a little differently though. We would add lettuce and whatever veggies on top of the beans and rice; then top with chips, cheese, olives, sour cream, or a salad dressing like Ranch. We would most of the time include avocados chopped up and some type of salsa. We called these Haystacks, since everything was all piled on top of each other. It was always a great hit.

September 3, 2019 at 10:40 AM

I’ve heard of haystacks before, and didn’t realize this was the same thing!

July 13, 2019 at 10:13 AM

Also, how many cups of dry beans equals the 4 -6 cups cooked beans? It seems the recipes are done for those that are knowledgable cooks. Maybe put both the dry and cooked measurements along with the preparation instructions.

July 14, 2019 at 2:19 PM

For black beans, one pound makes 9 cups of cooked… so you need 1/2 lb of beans. I’m not sure how many cups that is though. If you don’t have a kitchen scale, use 2-3 cups dry and go from there!

July 17, 2019 at 6:11 PM

Thank you very much Tiffany! I can’t wait.. I am making an effort to go whole plant based foods. I love to eat n it allows me to consume a little more per serving.

January 6, 2020 at 8:28 PM

Cooked this tonight and it was a hit. My bean hating husband started off with maybe a scoop of 10 beans in his bowl. After a couple bites he went back to the pot to heap more BEANS into his bowl. The whole family loved having beans this way. Really enjoyed a new twist on a family staple.

January 7, 2020 at 9:07 AM

LOL – I love stories like this, Angelle!!

July 13, 2019 at 9:55 AM

Id like to try this recipe. Can you tell me where to find directions on how to “prepare” the beans and rice in my 8qt instant pot? Thx.

July 14, 2019 at 2:20 PM

Yes! Here you go: https://dontwastethecrumbs.com/instant-pot-beans/

April 11, 2019 at 10:27 PM

I am always in need of another bean dish. Thank you for the inspiration!

April 14, 2019 at 1:55 PM

You’re very welcome Kathryn!

April 11, 2019 at 10:28 AM

Thank you SO MUCH for this excellent dinner suggestion! I can’t eat grains or beans, but–gonna swap in lentils for the beans and substitute wild rice for the “regular” rice (I learned wild rice looks and eats like rice but is actually a water plant–all I know is that I don’t bloat and my stomach and gut don’t churn after eating it : ). Won my husband over with the topping bar, such a great idea, making it a different meal each time! Trying to incorporate several meatless meals into our dinner menus, so this will be a welcome addition!

You’re so very welcome Valerie! I’m glad you’re able to make it work for your family! ♥

My Favorite Food Essay & Paragraph

“My Favorite Food Essay” and “My Favorite Food Paragraph” is a popular topic for students’ writing practice and very potential test question in school. Here are “My Favorite Food Essay” in 100, 150, 200, 250, 300 words and “My Favorite Food Paragraph” in 100, 150, 200, 250, 300 words on some of the popular foods around the world, such as Pizza, Sushi, Biryani and Tacos.

Table of Contents

My Favorite Food Essay, 100 Words

My favorite food is pizza. I love the combination of its crispy crust, tangy tomato sauce and gooey melted cheese.

Pizza is a versatile food that can be enjoyed for any meal of the day. There is no other food I compare to the taste and smell of a freshly baked pizza. Pizza is easy to eat and share with friends and family.

The best thing about pizza is that it’s a food that brings people together, whether it’s a quick lunch or a late night snack. No matter how much I eat, I never fail to feel hungry when my favorite pizza is in front of me.

My Favorite Food Paragraph, 100 Words

My favorite food is pizza. I love the combination of the crispy crust, the tangy tomato sauce, and the gooey melted cheese. I also enjoy experimenting with different toppings, such as pepperoni, mushrooms, and onions. The best part about pizza is that it’s a versatile dish that can be enjoyed for any meal of the day. Whether it’s a quick lunch or a late-night snack, pizza always hits the spot. The aroma of a freshly baked pizza is a treat that I can never get enough of. I think pizza is the perfect food, as it’s delicious, satisfying, and easy to share with friends and family.

My Favorite Food Essay, 200 Words

Sushi is a traditional Japanese dish that has become popular worldwide, and I am grateful to have access to it in my city. Eating sushi is not only a treat for my taste buds but also a cultural experience. I love learning about the different types of fish and their preparation methods. Sushi chefs are true artists, and I have great respect for their craft.

Sushi is also a great food to share with others. Whether it’s a casual dinner with friends or a special occasion, sushi always brings people together. The communal nature of sushi is something that I truly appreciate. I always feel satisfied after a sushi meal, both in terms of taste and in terms of social connection. Overall, sushi is my all-time favorite food and a constant source of joy and pleasure.

My Favorite Food Essay & Paragraph (Sushi)

My Favorite Food Paragraph, 200 Words

My favorite food is sushi. The combination of fresh fish, sticky rice, and seaweed is a perfect balance of flavors and textures. Each sushi roll is a work of art, carefully crafted by the chef with a variety of ingredients. I love trying new sushi rolls and discovering new flavor combinations. Not only is sushi delicious, but it is also healthy and low in calories. Sushi is a traditional Japanese dish that has become popular worldwide, and I am grateful to have access to it in my city. Eating sushi is not only a treat for my taste buds but also a cultural experience. I love learning about the different types of fish and their preparation methods. Sushi chefs are true artists, and I have great respect for their craft. Sushi is also a great food to share with others. Whether it’s a casual dinner with friends or a special occasion, sushi always brings people together. The communal nature of sushi is something that I truly appreciate. I always feel satisfied after a sushi meal, both in terms of taste and in terms of social connection. Overall, sushi is my all-time favorite food and a constant source of joy and pleasure.

My Favorite Food Essay, 250 Words

Introduction: My favorite food is Biryani. It is a delicious and popular dish that is enjoyed by people all over the world. It is a type of rice dish that is usually made with meat, fish, or vegetables, along with a variety of spices and herbs. Biryani is a perfect combination of flavors and textures, and it is one of my favorite foods.

Origins: Biryani has its origins in the Indian subcontinent and is believed to have been brought to the region by traders from the Middle East. Over time, the dish has evolved and adapted to the local cuisine, with different regions having their own unique variations of the dish.

Ingredients: Biryani is made with a variety of ingredients, including rice, meat or fish, vegetables, and a variety of spices and herbs. Some of the most common spices used in biryani include cumin, coriander, turmeric, cinnamon, and ginger. The meat or fish is usually marinated in a mixture of yogurt and spices before being cooked with the rice.

Preparation: Biryani is traditionally prepared by cooking the rice and meat or fish separately before layering them in a pot and cooking them together. This allows the flavors to meld together and results in a dish that is both flavorful and comforting.

Conclusion: Biryani is a delicious and satisfying dish that is enjoyed by people all over the world. Its unique combination of flavors and textures make it a perfect meal for any occasion. Whether you’re looking for a comforting home-cooked meal or a delicious dish to share with friends and family, biryani is sure to please.

My Favorite Food Essay & Paragraph (Biryani)

My Favorite Food Paragraph, 250 Words

My favorite food is Biryani, a delicious and popular dish that is enjoyed by people all over the world. It is a type of rice dish that is usually made with meat, fish, or vegetables, along with a variety of spices and herbs. Biryani has its origins in the Indian subcontinent and is believed to have been brought to the region by traders from the Middle East. Over time, the dish has evolved and adapted to the local cuisine, with different regions having their own unique variations of the dish. I love Biryani because it has a perfect combination of flavors and textures. The combination of rice, meat or fish, vegetables, and a variety of spices and herbs creates a unique taste that is both flavorful and comforting. I also appreciate the fact that it is a versatile dish, and can be enjoyed with different meats like chicken, beef, lamb or even seafood. The way the ingredients are layered and cooked together, creates a unique flavor and aroma that is hard to resist. The soft, fluffy rice paired with the tender meat or fish and the flavorful spices, makes for a perfect meal. Biryani is a dish that can be enjoyed on any occasion, whether it’s a special celebration or a casual get together with friends and family. It’s a dish that brings people together and is always a crowd-pleaser. Overall, Biryani is a delicious and satisfying dish that I can never get enough of.

My Favorite Food Essay, 300 Words

Introduction: Tacos are a traditional Mexican dish that is made with a corn or wheat tortilla, filled with various meats, vegetables, and toppings. They are a staple food in Mexican cuisine and have become increasingly popular all over the world. Tacos are my favorite food because of their versatility, flavor, and cultural significance.

Versatility: One of the things I love about tacos is their versatility. They can be filled with a variety of meats, such as chicken, beef, or pork, as well as vegetables, like lettuce, tomatoes, and avocado. The toppings can also be mixed and matched to suit personal tastes. This allows for endless possibilities, and every time I eat tacos, it feels like a new and exciting experience.

Flavor: Another reason I love tacos is the flavor. The combination of warm tortilla, savory meat, and fresh toppings creates a perfect balance of flavors and textures. The spices used in Mexican cuisine, like cumin, chili powder, and cilantro, give the tacos a unique and delicious taste. Tacos are also often served with salsa, guacamole, and sour cream, which adds an extra layer of flavor and texture.

Cultural Significance: Tacos also hold a lot of cultural significance for me. They are a traditional Mexican dish that has been passed down for generations. Eating tacos is a way for me to connect with my heritage and learn more about my culture. I also appreciate how tacos have become a global phenomenon and how they’ve been embraced by different cultures and communities.

Conclusion: Tacos are my favorite food for many reasons. They are versatile, delicious, and culturally significant. Whether it’s a quick lunch or a sit-down dinner, tacos always hit the spot. They are a comforting and satisfying dish that brings people together and I can’t get enough of them.

My Favorite Food Paragraph, 300 Words

My favorite food is Tacos, a traditional Mexican dish that is made with a corn or wheat tortilla, filled with various meats, vegetables, and toppings. Tacos are my favorite food because of their versatility, flavor, and cultural significance. Tacos can be filled with a variety of meats, such as chicken, beef, or pork, as well as vegetables, like lettuce, tomatoes, and avocado. The toppings can also be mixed and matched to suit personal tastes. This allows for endless possibilities, and every time I eat tacos, it feels like a new and exciting experience. The combination of warm tortilla, savory meat, and fresh toppings creates a perfect balance of flavors and textures. The spices used in Mexican cuisine, like cumin, chili powder, and cilantro, give the tacos a unique and delicious taste. Tacos are also often served with salsa, guacamole, and sour cream, which adds an extra layer of flavor and texture. Tacos also hold a lot of cultural significance for me. They are a traditional Mexican dish that has been passed down for generations. Eating tacos is a way for me to connect with my heritage and learn more about my culture. I also appreciate how tacos have become a global phenomenon and how they’ve been embraced by different cultures and communities. Tacos are also a versatile food, not only can be filled with different meats and vegetables, but also can be made in different styles, such as soft or hard shell tacos, fish or shrimp tacos, and even breakfast tacos. The possibilities are endless and they can be enjoyed in any time of the day. Overall, tacos are a comforting and satisfying dish that brings people together and I can’t get enough of them.

FAQ about My Favorite Food Essay & Paragraph

We need food to provide our bodies with the nutrients and energy they require to function properly. These nutrients include carbohydrates, proteins, fats, vitamins, and minerals. Without enough of these nutrients, our bodies can’t grow and repair tissues, produce energy, or properly regulate functions such as our immune systems and metabolism.

It’s okay to enjoy your favorite foods as part of a balanced diet, but it’s important to remember that variety is key to a healthy diet. Eating the same foods repeatedly can lead to nutrient deficiencies and make your meals less enjoyable. It’s important to include a variety of fruits, vegetables, whole grains, lean proteins, and healthy fats in your diet to ensure that you’re getting all the necessary nutrients. Additionally, having a balance diet can also help prevent chronic disease.

Fast food is often high in calories, saturated fat, sugar, and sodium, which can contribute to weight gain and an increased risk of chronic health conditions such as heart disease, diabetes, and high blood pressure when consumed in excess. It is important to be aware of the nutritional content of the fast food you are eating and make informed choices.

Eating fast food occasionally as part of a balanced diet is generally okay. However, it is not recommended to make a regular habit of eating fast food, as it can contribute to nutrient deficiencies and displace healthier food choices. Instead, it’s better to prepare meals at home using fresh, whole ingredients, which can be more nutritious and allow you to control the ingredients and portion sizes.

When writing about your favorite food, it’s important to be descriptive and use sensory language to convey the taste, texture, and appearance of the food. Here are a few tips on how to write about your favorite food:

Remember to be honest, specific, and use vivid language to make your writing come alive.

It is hard to make a list of the 10 most favorite foods in the world as different cultures have different tastes, preferences and cuisines. However, here is a list of some foods that are popular and well-loved globally:

Again, this is not an exhaustive list, and there are many other delicious and popular foods from around the world that could be included.

About the Author

A teacher, writer and blogger, started allparagraph noting students search online for paragraphs on various topics, short and simple essays , edifying stories and other materials of study . In composing these lessons we have tried to use as simple language as possible, keeping young students in mind. If you find any text inappropriate, please let us know so we can make it more useful through necessary corrections and modifications. Thank you!

1 thought on “My Favorite Food Essay & Paragraph”

I REALLY LOVED THE ESSAY ,MY CHILD IMPROVED A LOT WITH ESSAY THANK YOU.

Buttery onion rice and jazzed-up beans on toast – what to eat when you’re in the comfort zone

Tops cooks including Itamar Srulovich and Georgina Hayden share their secrets to an easy midweek supper that hits the carb spot

Melek Erdal’s jazzed-up beans on toast (pictured above)

Whenever I have friends round, it doesn’t matter what time, we make breakfasty food. It’s a bit like breaking the rules, but also feels comforting. This is a recipe that came out of lockdown, the most intense part where we were barely allowed to go out.

We shopped about every three weeks. The limitations were an amazing time for creativity. There’s a saying in Middle East households that it’s a blessing to use everything you have, that you’re bringing fortune into your home. One day, we didn’t have much left and my housemate at the time added spices she liked and onions, ginger and garlic to baked beans. She said it was quite a Somali thing to do. She thought it was nothing. I thought it was amazing.

I made my version, adding Turkish peppers and my own kind of spices – and we just kept making it for each other back and forth, jazzing up beans. It was comforting, but so good – and good for you.

It’s not meant to be fancy. The flavour of baked beans, the sweetness and the consistency, really make the recipe – you couldn’t do this as well with any other kind of bean. I’ve never felt more British than when I cook beans on toast for people. My housemate’s family is from Somalia and mine is Kurdish, and this recipe is what British means to us. Baked beans have infiltrated us, but we’ve infiltrated them back.

Serves 1 coriander seeds 1 tsp cumin seeds 2 tsp turmeric ½ tsp aleppo chilli flakes a pinch olive oil 4 tbsp red onion 1 garlic 2 cloves red chilli ½ ginger 10g salt and pepper baked beans ½ x 400g tin free-range organic egg 1, from the happiest chicken you know bread of your choice (I love rye for this recipe) fresh coriander a handful lemon or lime to serve (optional)

Fry all the spices in the olive oil on a medium heat for 1 minute.

Finely chop the red onion, garlic, fresh chilli and ginger and add it to the spices. Fry until softened and caramelised (about 10 minutes).

Add the baked beans, stir thoroughly and leave to simmer for a further 5 minutes on a low heat.

While your beans are simmering, fry the egg in a separate pan and toast your bread.

Serve all together and top with some fresh coriander and maybe a wedge of lemon or lime.

Melek Erdal is a food writer and a regular guest on Radio 4’s The Kitchen Cabinet

Georgina Hayden’s strapatsada

Growing up, this kind of dish would always be on the side in both of my grandmothers’ kitchens, and it’s what my mum would make on a Saturday afternoon, or for a lazy weeknight when there wasn’t much in the house. She would make it with tinned tomatoes, because they’re versatile and cheap, and she and my sister love it. I never really did until I got older and made it with fresh tomatoes, which I have on my counter even in the depths of winter.

I grate and cook them down till they’re sweet, adding a few flavours – garlic, paprika, a bit of chilli, depending on who I’m cooking it for – before rippling in eggs right at the end. It doesn’t sound like much but it’s amazing. It’s also really versatile. This is a recipe for four, but it scales up or down really well – divide the tomatoes and eggs and play loose with the rest as you like. Got no onion, or too much onion? Fine. Add a tablespoon of tomato puree for richness; crumble over feta instead of halloumi.

I make it quickly for my daughters after school, but also will do it as part of a lazy brunch spread if friends or family come round at the weekend. You can eat it hot or at room temperature. Strapatsada is the Greek word – my Cypriot family would call this ntomata me avga , which really just means tomatoes with egg. It’s a really simple way to cook any vegetable you have – instead of the tomato, try asparagus in the spring, or courgette in the summer.

Serves 4 ripe tomatoes 800g olive oil 2 tbsp butter a large knob onion 1, peeled and finely chopped garlic 2 cloves, peeled and finely chopped sweet smoked paprika a big pinch caster sugar 1 tsp red wine vinegar ½ tbsp dried oregano 1 tsp sea salt and freshly ground black pepper free-range eggs 8 large halloumi 75g toast or pitta bread to serve

Grate the tomatoes on a coarse grater, discarding the skins. Heat the oil and butter in a large non-stick frying pan over a medium-low heat and add the onion and garlic. Fry for 10 minutes, until it starts to soften and become sticky.

Stir in the paprika, sugar, vinegar and most of the dried oregano (reserve a large pinch). Fry for another minute, then add the chopped or grated tomatoes, and season well with salt and pepper. Gently bring to the boil, reduce the heat just a little, then leave to cook for about 15 minutes. Most of the liquid needs to have evaporated and the tomatoes should start to gently caramelise.

Crack the eggs into a bowl and season with salt and pepper. Beat and then pour into the pan with the tomatoes. Lower the heat a little more and scramble the eggs and tomatoes together. Keep stirring and cooking over a low heat. When the eggs are half cooked, remove from the heat. Keep stirring off the heat until the eggs are creamy and silky. Sprinkle with the remaining oregano and coarsely grate over the halloumi. Serve with toast or pitta.

Georgina Hayden is a food writer and broadcaster. Her latest book is Nistisima (Bloomsbury, £26)

Georgia Levy’s lemon, parmesan and rocket pasta

This is a dish for one of those days where you’ve been very busy, or very stressed, or you just need the comfort of pasta, but you don’t want to spend ages standing over your sauce, stirring, buying mince, waiting for your tomatoes to cook down. You need pasta and you need it now. You want the rocket in there for the crunch and to have a vegetable element, a touch of green.

You can play pretty loose with the amounts – I sometimes add an extra handful of parmesan if it’s been a really bad day. And you can adapt it to whatever you have around – chopped asparagus can go in with the garlic, or broccoli, perhaps grated courgette. Really, anything you have in your fridge can be thrown in there. I often have ricotta in mine, so a couple of tablespoons stirred in at the end adds creaminess, but not in a sickly way.

There’s a kind of magic that happens when you combine oil, lemon juice and pasta water – it wraps round the pasta to bring all the elements together. It’s something you can do with ingredients through the seasons, so you don’t have that separation between pasta and sauce. The secret is to let everything meet over a low heat – bizarre things happen to parmesan if it gets too hot.

When writing recipes, I always find it hard to specify how much pasta to cook, because if it’s for me, I probably double it. I can definitely smash three-quarters of a bag. Pasta is always there for you.

Serves 1 fusilli 100-125g or any other pasta olive oil 2 tbsp garlic 1 small clove, finely sliced dried chilli flakes a pinch, plus extra to serve lemon juice a squeeze parmesan or pecorino 25g, finely grated rocket 1 x 60g bag, roughly chopped

Bring a pan of salted water to the boil and cook your pasta to just shy of al dente.

Meanwhile, warm the oil in a wide frying pan (that can hold the pasta) over a medium-low heat and gently fry the garlic until it begins to feel sticky and is slightly golden on the edges. Add the chilli flakes, wait a second for them to warm through, then squeeze in the lemon juice.

Add 1-2 tablespoons of pasta cooking water and half the cheese – you want it finely grated so it just melts away. Making sure the heat isn’t too high, stir until the cheese has just melted and you have a sauce. Take off the heat if the pasta isn’t ready yet.

As soon as the pasta is cooked, drain it, reserving a cup of the cooking liquid. Turn the heat up to medium and add the pasta to the sauce, stirring constantly for 2-3 minutes until every piece is coated. It should be nice and wet, add more cooking water if not.

Take off the heat and fold in the remaining cheese and rocket. Don’t be shocked by the amount of rocket, it cooks down dramatically and adds a great peppery flavour. Season with pepper (and salt if it needs it) and carefully fold until the cheese has melted. I like it when the rocket still has a bit of crunch. Transfer to plates, sprinkle with a little extra chilli and serve.

Georgia Levy is a food writer and recipe developer. Her latest book is Let’s Do Lunch (Pavillion, £16.99)

Itamar Srulovich’s onion rice

My go-to simple comfort meal is Nigella’s Marmite pasta . But my wife doesn’t love it so much. So, when we’re together, we make onion rice, and its derivative, tuna rice. It’s so simple, but the most delicious thing.

My stepfather used to make it every Friday. Friday night is a big deal in Israel. In old-school families, you’re not allowed to cook on Saturdays, so on Friday, until about 2pm everybody cooks the food for the weekend. Even though my family was not religious, we still cooked for a Friday night dinner. Onion rice was non-negotiable – it would be the first thing we ate for a late lunch on Friday.

Onion rice is not a side, it’s a dish on its own, and it’s a ceremony – a very pure moment. It is basically onions cooked in butter, or margarine is even better. You have to use chicken stock cubes of the cheapest variety – the bright yellow ones. It’s the only recipe where I’d use no other spice than black pepper. This is the starting point. Sometimes we’ll riff on it, and fold in tuna at the end. This version is called dirty onion rice. That’s the trinity.

You can add other things, but there are rules. You can add carrot and celery to the onion but they must be chopped the same size. On rare occasions tinned tomatoes can go in, but you need to change the water ratio, which is why we don’t often do it. Tomato puree is sometimes a welcome addition. Spinach or a parmesan rind, or fresh cheese with the tuna. Sometimes you don’t know what is right, but you will know if it’s wrong. The thought of adding spice makes me recoil in my heart. There is something very comforting about having food rules.

Serves 2 chicken stock cubes 2 (homemade stock will produce inferior results) butter or vegetable oil 1 tbsp onions 2 large, chopped but not too fine long grain rice 210g (1 x 250ml cup)

Boil a kettle, measure 375ml of water and dissolve the stock cubes.

In a large, shallow pan, heat the fat and onion on a low heat and saute until soft and translucent – do not let it colour.

Add the rice to the pan and saute until all the grains are nice and glossy. Add your stock and a good shake of black pepper. Taste – different brands of stock have different levels of salt; the liquid should be powerfully salty but not unpleasantly so. If it isn’t, add a pinch of salt.

Bring to the boil. Once boiling, stir the rice, lower the heat to a gentle simmer and cover the pan with a tight fitting lid for exactly 10 minutes – put a timer on.

When the timer beeps, take off the heat but do not remove the lid – set another 10 minutes on the timer and leave to steam with the lid on.

After 10 minutes, remove the lid – the rice should be fully cooked and fragrant, the onion soft, translucent and jelly-like, forming a ring around the edge of the pot. Gently stir it in with the rice and serve.

Onion rice is a moment of simple pleasure. Enjoy it as such.

Itamar Srulovich is a chef and co-founder of Honey & Co

Tarunima Sinha’s crumpet and uttapam love butter

We always have crumpets at home. My husband loves them, but I find them lacking in flavour. Over the years, I started adding chilli to them, and then one day I thought I’d try dipping one in yoghurt, which we also always have, and steaming it.

It was a bit like an uttapam, a south Indian pancake traditionally made with fermented rice and lentil batter. It has a crispy base and a soft spongy texture on top, and gets loaded with onions, tomatoes and chillies.

Making uttapam properly is a time-consuming process, and you need proper knowledge otherwise it’s a disaster. Even though I love the rhythm of that elaborate process, this recipe satisfies an immediate craving, a happy experiment using staples in my kitchen.

Nigella seeds are essential, and I always have curry leaves as I grow them. You can use coconut milk or yoghurt if you don’t eat dairy. And if you have leftover mashed potato, you can add some spices and use it to top the uttapam-crumpet for dosa vibes.

You know when you buy an ingredient for one dish and then it just sits around? I had some shichimi togarashi, a Japanese spice blend with sesame seeds and chilli, in the cupboard and so I started using it on lots of things, including this. Weirdly, it tastes a bit south Indian to me.

Just like crumpets, uttapam loves butter – and so do I, so it’s nice to make a spiced butter to finish it. I probably eat this every 10 days, when I crave something with Indian flavours but don’t like to faff around.

Serves 1 greek yoghurt 200g salt ¼ tsp lemon juice 1 tbsp crumpets 2 red onion ½ large, finely chopped tomato ½ large, finely chopped (deseed if you prefer) carrot ½, coarsely grated thin Indian green chillies 1-2, finely chopped (optional) curry leaves 2-3 fresh sprigs, or fresh coriander leaves (although the flavours are different) butter 1 tbsp nigella seeds 1 tbsp shichimi togarashi 1-2 tbsp (optional)

For the spice butter unsalted butter 25g curry leaves 2-3 fresh sprigs, or fresh coriander leaves dried red whole chillies 2-3

The spiced butter is optional, but I recommend it as it adds a bit more flavour to the finished dish. In a small pan, add the butter, curry leaves and whole red chillies. Place on very low heat, and once the butter is melted, about 5 minutes, switch off the heat. Keep aside and let it infuse, and in the meantime prepare the crumpets.

Put the yoghurt in a medium-sized bowl and give it a very quick whisk with a fork or a small whisk. Add the salt and lemon juice, mix and keep aside.

Put the onion, tomato, carrot, green chillies and curry or coriander leaves in a bowl, mix together then keep aside .

Place a heavy non-stick or cast-iron frying pan on low heat. Add the 1 tablespoon of butter, let it melt and coat the base of the pan. Brush both sides of the crumpet with the melted butter and place the darker plain side of the crumpets in the buttered pan. Don’t overcrowd the pan and keep the heat very low.

Spoon 2 tablespoons of the prepared yoghurt on top of each crumpet, spreading a thick layer on the surface. Pile 2 tablespoons of the onion mix on each crumpet, gently pressing a little, and sprinkle generously with nigella seeds. Cover with a lid and let it cook for 5 minutes on medium-low heat. After 5 minutes, remove the lid and let it cook for a further 5 minutes on low heat till the base is crisp.

Slide it out carefully on to a plate and drizzle a spoonful of the spiced butter on the onions. Sprinkle over some shichimi togarashi if using, and eat warm.

Tarunima Sinha is a food writer and runs My Little Cake Tin

The Observer

Most viewed

IMAGES

😍 My favourite food essay for class 2. 6 sample one paragraph essay
Presentation on my favourite food for class 1 ? 5 to 10 lines
Pin on Food
🔥 My favorite food topic. 📚 Favorite Food Essay Sample. 2022-11-04
Opinion Writing: My Favorite Food ELACCKW1 Literacy Centers Homework
My favourite meal

VIDEO

Arroz con salchichas
Sopón de Mariscos
Red Beans & Rice
Beans rice 😊 subscribe now! #shorts
මා කිය වූ හොඳම පොත l විෂය නිර්දේශිත පෙරහුරු රචනා l #grade5 #sinhala #rachana #essay my favorite book
Cups of Rice and Beans Spread All Over the TableTable #10minutes #recipe #shorts

COMMENTS

Writing A Perfect Essay About Favorite Food
Bottom line. Food and culture are a winning combination. So writing about favorite food is a topic on nutrition, and the relationship between young people and food is a theme that is worth exploring because it is both fun and has a lot of practical value. Everyone is concerned with matters of nutrition, so this topic is of importance for ...
My favourite meal
HI My favourite meal is lunch . Mother make lunch to school . My mother cooks tasty food . I like many food like chapati with panner, curd rice with pickle fried rice leamon rice with paped and i like all the food which my mother makes vadi and pasta which i like so much which my mother make tasty .On SATURDAY AND SUNDAY my mother make special food but all ' these three i like the most is lunch' .
How To Write An Essay On 'My Favourite Food'
10-Line Essay on 'My Favourite Food is Biryani'. Small Paragraph on 'My Favourite Food is a Burger'. Short Essay On 'My Favourite Food is Pav Bhaji' in 100 Words. Essay on 'My Favourite Food is Rajma Chawal' in 150 Words. Essay on 'My Favorite Food is Pizza' in 200 Words.
My Favorite Food : Reflective Essay Samples
Homepage > Writing Samples > Academic Writing Samples > Essay Samples > Reflective Essay Samples > My Favorite Food 11 Feb '18 29760. ... sour cream, beans, rice, corn, meat (chicken is my favorite), tortilla, and spices that blows my mind. I would like to think of it as a lasagna (which is also amazing) but with more ingredients and spicy ...
My Favourite Food Essay
100 Words Essay On My Favourite Food. My favourite supper is rajma and chawal. This dish is from Punjab and has quickly become a national favourite. It consists of rice and kidney beans (rajma), which are slow-cooked in a flavorful curry. Rajma chawal has a flavour that I adore! Due to its high nutritional value, this dish provides us with energy.
Rice and Beans, With an Exhilarating Crunch
Olives, ham, beer and peppers with their brine offer salt, fat, acid, umami and a bright pop of color. The sheer number of flavors layered into this dish make it a delight to unpack. But by far ...
Essay on My Favorite Food
There are many food items that we like as; noodles, food pasta, fish, biryani, pizza, jollof rice, rice chicken, Bangladeshi, indian dishes etc. The favorite, yummy, delicious food is in fact our life. We have written following short & Long essays, & paragraphs on topic my favorite food, 10 lines, more sentences essay on my favorite food, my ...
The Best Rice and Beans Recipe
Simmer for 5 minutes, stirring occasionally. Remove from heat and set pan aside for 2 minutes. In either a stove-top or electric pressure cooker, add drained beans and 6 cups reserved water. Transfer vegetable mixture to pressure cooker. Stir. Secure lid and cook for 20 minutes.
Rice and Beans: A Global Culinary Connection
1. Soften beans (soak first) with garlic. 2. Boil until tender and whole, adding salt meat (previously boiled to soften) when almost tender. 3. Add the milk, onion and seasonings. 4. Wash rice, then add to the beans.
Rice: My Favorite Food
Rice is grown in water-filled trenches; the water is normally 5 inches to a foot deep. Normally, rice is hand grown, they are placed into the dirt when they are a few inches tall, being in small pots beforehand. It roughly takes half a year to grow into harvestable long stalks. These are also hand cultivated or cut, nowadays by a large harvester.
Rice and beans
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available.The beans are usually seasoned, while the rice may be plain or seasoned.
Nouveau New Orleans Red Beans and Rice
Add the beans to a medium (3-4 quart) stockpot or to an Instant Pot and fill with enough water to cover by 3-4 intches. Bring to a boil and cook uncovered until the beans are softened, about an hour and a half. Or set the Instant Pot for 20 minutes on High Pressure and quick-release the pressure after time is up.
Our Favorite Beans and Rice Recipe
Corn. Diced avocado. Quartered cherry tomatoes. Chopped cilantro. Sour cream. Tortilla chips (← the kids' favorite) I put the rice and beans on the stove and have all the toppings on our kitchen island. Everyone makes their plate as they wish…. I've seen salads, rice bowls, nachos, rice and bean "dips"… you name it.
My Favorite Food Essay for Students and Children
500 Words Essay On My Favorite Food. In order to perform well in life, our body needs energy. We get this energy from the food we eat. Without food, there will be no life. In today's world, there are so many dishes available worldwide. Food comes in a wide variety all around the world. Dosa, Paneer, Naan, Chapati, Biryani, and more Indian ...
My Favorite Food Essay & Paragraph 100, 200, 300 Words
My Favorite Food Essay, 200 Words. My favorite food is sushi. The combination of fresh fish, sticky rice, and seaweed is a perfect balance of flavors and textures. Each sushi roll is a work of art, carefully crafted by the chef with a variety of ingredients. I love trying new sushi rolls and discovering new flavor combinations.
Mom's Authentic Puerto Rican Rice and Beans
They should stay hot enough for an hour or so. While the beans are simmering with sofrito, start making the rice: Add oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions are translucent and green peppers soften, about 3-5 minutes.
Importance Of My Favorite Cuisine
I grew up eating rice and beans, and potatoes cooked with tomatoes. ... Therefore, most of the African meals are slow foods which is my favorite type of food. According to African Farming, around 60% of Africans have or had some type of farm. ... In this essay, the author. Explains that food is an important part of celebrations for births ...
Descriptive Essay On My Favorite Food
Descriptive Essay On My Favorite Food. explanatory Essay. 1029 words. Open Document. 1029 words. Open Document. Small; Normal; Large; ... My all-time favorite meal is my grandma's fried pork chops with fresh green beans, rice and gravy on the side, and her famous chocolate cake for dessert. Everytime I go to Charleston to visit my Grandma ...
Essay on my favourite food chicken rice
My favorite food is chicken rice essay sameiet elvelunden. To food with love nasi ayam chicken rice . Dry rub fall off the bone chicken wings. Essay on my favourite game for grade 3. From mountains of flavored shaved ice to chicken cutlets as big as your face, taiwanese.
My favourite food is fried rice Free Essays
1 apple‚ grated . 2 punnets raspberries . ¼ cup flaked almonds‚ toasted . 200g berry yoghurt Method 1. Place oats‚ Almond Milk and apple juice in a large mixing bowl. Cover with plastic wrap and refrigerate for several hours or overnight . . 2. Stir through grated apple‚ berries‚ almonds and yoghurt .
Buttery onion rice and jazzed-up beans on toast
Georgia Levy's lemon, parmesan and rocket pasta. Photograph: Romas Foord/The Observer. This is a dish for one of those days where you've been very busy, or very stressed, or you just need the ...