Mexican Rice and Beans
Ingredients
- 300 gWhite rice (dry)
- 400 gRed bean (cooked and drained)
- 1 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 2 pcRound tomato (small cubes)
- 2 tbspPeanut oil
- 1 tspCumin ground
- 1 pinchHot pepper en poudre
- 600 mlMineral water
- 1 pinchGray sea salt
- 400 gCooked black beans (drained)
- 600 mlChicken broth
Method
Toasted rice that has absorbed all the bean juices, with the scent of toasted cumin. The grains separate perfectly and the beans are tender to the bite.
- 1
Chop the onion and mince the garlic. In a sauté pan, heat the peanut oil. Add the onions and garlic. It should sizzle. Stir until the onion is translucent without browning.
- 2
Add the dry white rice. Stir constantly to coat each grain with fat. The rice should become shiny and slightly transparent on the edges. This is the secret to keeping it from sticking.
- 3
Add the diced tomatoes, cumin, and chili powder. Let it cook down for two minutes so the rice absorbs the pigments and flavors.
- 4
Add the drained red and black beans, then the chicken broth. Season with salt. Bring to a boil, then reduce heat to minimum. Cover tightly. Cook until the liquid is completely absorbed by the rice.
Frequently asked questions
How do you get this dish right?
- Never lift the lid during cooking; the steam must remain trapped to cook the center of the grain.
- If the rice sticks to the bottom, deglaze with a spoonful of water off the heat to release the juices.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Reheats perfectly in a pan with a splash of water.
