The traditional Latin American diet of rice and beans was believed to be first brought by the Spanish and Portuguese when they introduced long-grain rice to South America.
Chef Heather Haviland scours the state in search of farm-fresh eggs, seasonal produce and eco-conscious meats for her killer weekend brunches. Think sweet corn waffles with strawberry-rhubarb compote, cheddar-scallion scones topped with scrambled eggs and sausage gravy, and delectable pastries.
Then pour into the insert of a rice cooker. Close the lid and set to cook.
If using a pot, pour into the pot and bring to a simmer on the stove. Place the lid on the pot and reduce the heat to a low and let steam for 10 to 12 minutes.
When cooked, dump into a bowl and fluff with a fork.
Taste and adjust seasonings if needed.