Rice Cooked in Black Bean Broth |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone. Ingredients:
2 tablespoons olive oil |
1/2 white onion, finely diced |
1 1/4 cups long grain brown rice (or white rice) |
2 -3 garlic cloves, finely chopped |
1/8 teaspoon anise seed |
2 cups black bean broth (from cooking black beans or broth plus water) |
1 cup tomato, peeled, diced (fresh or canned) |
salt |
queso fresco |
diced jalapeno chile |
chopped cilantro |
slivered scallion |
chopped tomato |
sour cream |
Directions:
1. Heat the olive oil in a 3 quart saucepan.
2. Add the onion and saute over medium high heat for 4-5 minutes.
3. Add the rice, garlic, and anise and stir to coat the rice.
4. Cook until the rice is light gold, 3-4 minutes, then add the broth, tomatoes, and 1/2 teaspoons salt and bring to a boil.
5. Cover and cook over low heat until the rice is done, 18-25 minutes.
6. Turn into a serving dish and add desired garnishes. Enjoy!
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