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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Variation on the Latin American beans and rice. I cut the recipe in half for submission. I usually make a huge pot. To compensate for the tomatoes in the liquid, I normally use 1/2 cup more liquid than is normal for rice. I have also thrown other 'add-ins' into the mix: ground beef, sausage, cheddar cheese, etc. There is no right way for this. Serving sizes are approximate. Depends on the 'eater'. Ingredients:
2 cups rice |
1 (14 ounce) can diced tomatoes (flavored with garlic and olive oil) |
16 ounces water (enough to make 4-1/2 cups of liquid with the tomatoes) |
olive oil |
1 teaspoon cumin (ground) |
1 teaspoon paprika |
1/2 teaspoon chili powder |
1/4 teaspoon garlic tabasco sauce (splash) |
1/4 teaspoon liquid smoke |
1 (15 ounce) can black beans |
1 (15 ounce) can pinto beans |
0.5 (15 ounce) can corn (whole kernel) |
Directions:
1. Put the tomatoes and enough water to equal twice the amount of rice into a microwave safe bowl/vessel.
2. Microwave the liquid for approximately 7 minutes (until REALLY hot).
3. While the liquid is cooking, heat a small amount of olive oil a pot.
4. Add the rice to the heated olive oil and stir. Some of the rice kernels will pop and turn white, but not all of them.
5. Add the cumin, paprika, and chili powder to the rice and stir.
6. Carefully add the heated liquid to the rice (it will be fairly energetic and splash).
7. Add the tabasco sauce and liquid smoke.
8. Return the rice to a boil.
9. Reduce the heat to low (1 or 2), cover the pot and let it simmer for 20 minutes.
10. When the rice is finished, stir in the beans and corn.
11. Stir until heated through and serve.
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