Sichuan Rice and Beans Pot

Method

1. Gather and prep everything first: long-grain rice, olive oil, yellow onion and set within reach of the stove.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the rice and beans and let it weeknight, undisturbed, so it takes on real color before you stir.
4. Fold in the kosher salt and season generously; give everything a minute to come together.
5. Taste and adjust, then finish with a squeeze of lemon right before serving.
6. Serve warm, ideally with something to soak up the sauce.