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You need a covered pot for this. I use a cast iron Dutch oven. Chop an onion and a few cloves of garlic. Saute them in olive oil, over medium heat for a few minutes until the onion is translucent.
Add one cup of uncooked rice. I use a medium-grain white rice (like Calrose) because I like the flavor and texture, but any rice will do (if you use brown rice, it will take longer to cook and you may have to add more liquid before it's done). Stir into the onions, and saute until the rice looks opaque.
Add at least 1 tablespoon (and up to 2 or 3) each of ground cumin and chile powder to taste. I like the mild, dark red pasilla chile powder. Any kind will do, but go easy until you know how hot it is. Other optional seasonings include oregano, file (ground sassafras leaf used in Cajun and Creole cooking, pronounced fee-lay), or an herb blend such as Mrs. Dash. Add the spices (except for the file...add it at the very end) while the rice and onion are cooking in the oil, and let them cook together for a few minutes.
Add about 3 cups of cooked beans with some of the cooking liquid (or 2 cans of cooked beans...I know, they're not as cheap and you get some extra sodium, but sometimes you haven't thought ahead and made the damn beans).
Add about 2 cups of water or stock. I use chicken bullion cubes because they add flavor but you can use any liquid. When it starts to bubble, cover, reduce heat, and simmer for about 15 minutes or until the rice is tender. Serve with a green salad or cole slaw, corn bread or tortillas, and your favorite hot sauce (I prefer the pepper-and-vinegar types, like Tabasco, with beans and rice).