From Meatless Around the World on Thursday, August 27, 2020
Serves: 6 - 8
Ingredients:
2 tbsp olive oil
½ yellow onion, chopped
1 clove garlic, minced
1 tsp ground cumin
1 tsp chile powder
1 tsp dried oregano
1 cup rice
1 can black beans, rinsed and drained
½ red bell pepper, chopped
2 cups chicken or vegetable stock or broth
1 cup of corn, fresh, canned or frozen
Kosher salt and ground black pepper
Pico de gallo, store-bought or homemade
1 – 2 tbsp sour cream or Mexican crema
¼ cup cilantro leaves, coarsely chopped
Tortilla chips or tostadas, for serving
Instructions: Heat oil over medium heat in a large sauté pan. Add the onion, and garlic and sauté until softened and translucent. Add I tsp of salt, cumin, chile powder, oregano, and rice and stir until well mixed and the rice is coated in oil. Add the beans, red bell pepper and the stock/broth to the pot. Cover and bring to a boil, then reduce to a simmer. Cook about 15 minutes, or until all the stock has been absorbed by the rice. Allow the covered pot to sit off the heat for 5 minutes. Fluff the rice with a fork. Set aside. Heat oil over medium heat in a medium sauté pan. Add corn kernels and sauté until lightly charred. Set aside. In a large bowl or individual bowls, layer rice and beans and corn. Top with pico de gallo, sour cream, and chopped cilantro. Serve with chips.
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