On Saturday we had a burrito party at Jen’s, and I made black beans and rice for the event. Both turned out well, the black beans went like crazy (or perhaps a double recipe wasn’t enough for 15 people). I had to sub a crazy kick-ass southwestern blend of spices for the chili powder, but otherwise it was great. (I didn’t use the chiles, as they weren’t on-hand.) The rice also turned out well, adapted from a recipe on All Recipes. It was a bit wetter than I like the first day—next time I’ll use tomato paste, or reduce the broth a bit, however everything had absorbed by the time I got to the leftovers the next day, and it was good. Also could have benefited from the addition of chiles/picante.
- 1 T oil
- ½ onion (about 4 ounces), finely chopped (should yield about ½ cup)
- 3 garlic cloves, minced
- ½ t. ground cumin
- ½ T chili powder
- ½ t. dried oregano
- 1 ½ cups cooked black beans
- ½ cup vegetable stock/water/bean cooking liquid/14.5 oz. can of chopped tomatoes
- salt and pepper (1/2 t and ¼ t)
- oz. can of chopped, green chiles (optional)
Heat 2 Tbs. vegetable oil in a large skillet over medium heat. Add the onion, and cook, stirring often until softened, about 5 minutes. Add the garlic and cook for one minute longer. Stir in the cumin and chili powder and cook for 1 minute. Add the beans, the liquid/tomatoes, and chiles, if using cover, and cook until the beans are very soft and the flavors have blended, about 5 minutes. Use a fork or potato masher to coarsely mash the beans. Season with salt and pepper. You should have about 4 cups.
- 3 tablespoons vegetable oil
- 1 cup uncooked long-grain rice
- 1 clove garlic
- ½ t. salt
- ½ t. ground cumin
- ¼ c. chopped onion
- ½ c. tomato sauce
- 2 c. broth
Heat oil in a large saucepan over medium heat and sauté onion and garlic. Add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin. Stir in tomato sauce and broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.