This was last night’s improv-dinner. Lately I’ve been experimenting with putting new flavors on top of basic platforms, like beans and rice or a basic stir-fry, and so far the data are very promising. This is the latest manifestation of the process, and I thought you might enjoy it.
I can’t think of any way that this recipe could be simpler. Start by heating up some pungent seasonings, then add rice, beans, vegetables and liquid. A bell pepper goes in at the last second for maximum crispness. This recipe makes enough for a hearty dinner for two (we each got two bean burritos out of it), plus enough leftovers for a couple of lunches.
Ingredients:
1 28-oz. can black beans, drained and rinsed
1 28-oz can chopped tomatoes, drained, juice reserved
1.5 cups white rice
2 tbsp. olive oil
2 cloves garlic, minced
0.5 cup frozen corn
1 bell pepper, diced
1 - 2 chipotle peppers in adobo sauce (you can freeze the rest of the can in an ice-cube tray for later)
1 tsp. ground cumin
1 tsp. ground coriander
1 bay leaf
salt and pepper
tortillas
for garnish: grated cheese, lime juice, chopped cilantro
hot tip: with the exception of the bell pepper (which doesn’t go in until the very end), I have found that it is wise to get everything prepped before you begin, since it pretty much all goes into the pot at the same time (and if you take too long adding things you’re going to burn the garlic - guess how I found that out).
1. Put chipotle(s) into a blender with roughly 1 cup of water and blend until pepper is completely destroyed. Pour liquid into a large liquid measure along with tomato juice, then add enough water to make a total of 3 cups liquid.
2. In a large pan (I used a Dutch oven, but anything big enough with a lid will work great), heat olive oil over medium-high heat, then add garlic, cumin and coriander. Cook until fragrant, about 1 minute. Stir in rice, tomatoes, corn, and beans. Stir in tomato-chipotle liquid and add bay leaf. Give it a healthy pinch of salt and a few grinds of pepper. Cover, turn heat up and bring to a boil. When the liquid is boiling, stir once, clap the lid back on and turn the heat to low. Steam for 15-20 minutes, leaving lid on the whole time, until rice is tender and liquid is absorbed.
3. When the rice is cooked, turn the heat off, lift the lid and stir in diced bell pepper. Squeeze a lime over everything. Serve with warm tortillas, grated cheese, cilantro, and beer.
WOW! Sounds really good!