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This was a slightly crack-addled experiment that turned out well, or at least I thought so. The other night, S. requested beans and rice. It was a little late to start cooking anything with dried beans, but I did have a can of pinto beans, so I concocted something with that and a variation of an old Spanish rice recipe I'd developed back in the mists of time and discovered in my old recipe book. I'd sort of forgotten about this way of cooking rice, and kept asking myself if the proportions could possibly be right, but they were. I'd like to remember this meal for the future. I'm too lazy to write it up as a formal recipe, though, so I'm going to try highlighting the ingredients, instead, for easier reference.
(Preheat oven to 400° F.) First, I dissolved 2 vegetable bullion cubes in four cups of water. Then I diced one large onion and started it sauteeing at the bottom of a large pot in about 2 tablespoons of olive oil. Once the onion began to soften, I tossed in three cloves of garlic, finely minced with about a teaspoon of kosher salt, as well as 1 tablespoon of cumin seeds, about 1 tablespoon of epazote, 1 teaspoon tumeric, and a hearty shake of ground chipotle. Next I added 1 1/2 c. long grain rice and sauteed it, stirring constantly, until it was transparent, about 3 minutes.
Then in went 1 14-oz. can of organic diced tomatoes, with their juices and the bullion. I brought everything to the boil, stirring occasionally, and then turned the heat down to low and simmered for 20 minutes. Meanwhile, I rinsed a 14-oz. can of pinto beans in a colander. After the 20 minutes was up, I stirred in 1 cup of chopped cilantro, lots of freshly ground pepper, a little more salt, and the beans. Then I popped it into the oven for 25 minutes, until it had a nice lightly crusty top.
It was good, very filling, and excellent with Yuengling black-and-tans.
Posted by redfox at February 27, 2003 01:12 PM (dinner reports)all breads | breakfast | dinner reports | drink | eating out | essays | etcetera | lunch | news | recipes | salads | snacks | soups | sweets | tips | travel | vegetables | weekly meals |
