Spiced rice and beans
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Black beans |
| ½ | Onion; peeled | |
| 1 | Clove garlic; peeled | |
| 1 | Bay leaf | |
| 1 | large | Piece orange zest; about 1 x 3 inches |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| ¼ | cup | Olive oil |
| ½ | Onion; finely minced | |
| 1 | cup | Uncooked long-grain white rice |
| 1 | cup | Chicken broth |
| ¼ | cup | Diced red bell pepper |
| ¼ | cup | Diced green bell pepper |
| 1 | cup | Water |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Fresh tarragon; or |
| ½ | teaspoon | Dried; crushed |
| 2 | teaspoons | Minced fresh flat-leaf parsley |
Directions
FOR THE BEANS
FOR THE RICE
TO PREPARE THE BEANS: Pick over the beans to remove any stones or foreign material. Rinse the beans and soak them for 6 hours or overnight. Or you can use the quick-soak method: Place the beans in a pot of water to cover and bring to a boil; boil for 3 minutes. Remove the pan from the heat and let the beans rest for 1 hour in the cooking water. Proceed with the recipe.
Discard the water in which the beans were soaked or cooked. Place the beans in a pot with fresh water to cover. Add the onion, garlic, bay leaf, and orange zest. Boil the beans for 5 minutes, then reduce the heat and simmer gently for 11/2 to 2 hours or until the beans are tender. If the water gets low during the cooking, add more to cover the beans. Season the beans with the salt and pepper, and keep them warm while the rice cooks. The beans can be cooked a day ahead, refrigerated, and reheated before serving.
TO COOK THE RICE: In a medium skillet, heat the oil. Add the onion and saut‚ it over medium heat for 10 to 15 minutes, or until it becomes chestnut brown. As the onion cools, it will get crispy. Spoon the onion out of the pan and drain it on a paper towel.
Saut‚ the rice in the onion oil, stirring it with a wooden spoon to coat the grains evenly with the flavored oil. Add the chicken broth, diced peppers, water, and salt. Bring to a boil, reduce the heat to a simmer, and cook, covered, for 15 to 18 minutes, or until the rice is tender and all the broth has been absorbed. Don't stir the rice while it is simmering or it will cook unevenly.
When the rice is cooked, fluff in the herbs with a fork. To serve, make a ring of rice on a serving platter. Drain the beans, discard the bay leaf, and pour the beans into the center of the rice. Sprinkle with the reserved crispy onions and serve.
Converted by MC_Buster.
Per serving: 1253 Calories (kcal); 58g Total Fat; (41% calories from fat); 49g Protein; 139g Carbohydrate; 0mg Cholesterol; 3985mg Sodium Food Exchanges: 8 Grain(Starch); 3 Lean Meat; 2½ Vegetable; 0 Fruit; 11 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.