Ingredients with Measurements:
- 1 cup of white rice
- 2 cups of water
- 1 can of black beans (15 oz)
- 1/2 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 1/4 cup of chopped fresh cilantro
Special Equipment Needed:
- Large pot with lid
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook until the onion is translucent, about 5 minutes.
3. Add the rice to the pot and stir to coat it with the onion and garlic mixture.
4. Add the water, black beans (with their liquid), cumin, chili powder, salt, and pepper to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
6. Cook the rice and beans for 18-20 minutes, or until the rice is tender and the liquid has been absorbed.
7. Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork and stir in the chopped cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for sautéing, then low heat for simmering
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 260
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 0mg
Sodium: 390mg
Total carbohydrates: 48g
Dietary fiber: 8g
Sugar: 1g
Protein: 9g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Kidney beans or pinto beans can be used instead of black beans.
- Vegetable broth can be used instead of water for added flavor.
Variations:
- Add diced tomatoes or tomato sauce for a more tomato-based flavor.
- Add diced bell peppers or jalapeños for added spice.
- Add cooked ground beef or shredded chicken for a meaty version.
Tips and Tricks:
- Rinse the rice before cooking to remove excess starch and prevent it from becoming too sticky.
- Use a wooden spoon to stir the rice and beans to prevent the rice from becoming mushy.
- Let the rice sit for 5 minutes after cooking to allow the flavors to meld together.
Storage Instructions:
Leftover rice and beans can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the rice and beans in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the rice and beans in a colorful bowl or on a decorative plate for a festive presentation.
Garnishes:
Garnish with additional chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with tortilla chips, salsa, and guacamole for a complete Mexican-inspired meal.
Suggested Side Dishes:
- Grilled corn on the cob
- Roasted vegetables
- Salad with a citrus vinaigrette
Troubleshooting Advice:
- If the rice is still hard after cooking, add a splash of water and cook for an additional 5-10 minutes.
- If the rice is too mushy, reduce the amount of water used in the recipe.
Food Safety Advice:
- Make sure to rinse the rice before cooking to remove any debris or contaminants.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Calavera Rice and Beans is a traditional Mexican dish that is often served during the Day of the Dead (Dia de los Muertos) celebrations.
Flavor Profiles:
This dish has a savory and slightly spicy flavor, with hints of cumin and chili powder.
Serving Suggestions:
Serve as a main dish or as a side dish to complement other Mexican-inspired dishes.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Mexican