Ingredients with Measurements:
- 1 cup of long-grain red rice
- 2 cups of water
- 1 can of pinto beans, drained and rinsed
- 1 cup of frozen corn kernels
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of garlic powder
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large saucepan with a lid
- Wooden spoon
Step-by-step instructions:
1. Rinse the red rice under cold running water and drain well.
2. In a large saucepan, heat the olive oil over medium heat. Add the rice and stir to coat with the oil.
3. Add the water, cumin, smoked paprika, garlic powder, salt, and pepper. Stir well.
4. Bring the mixture to a boil, then reduce the heat to low and cover the saucepan with a lid.
5. Simmer the rice for 20-25 minutes or until the water is absorbed and the rice is tender.
6. Remove the saucepan from the heat and let it sit covered for 5 minutes.
7. Fluff the rice with a wooden spoon and add the pinto beans and corn. Stir gently to combine.
8. Cover the saucepan again and let it sit for 5 more minutes to warm up the beans and corn.
9. Serve the red rice with pinto beans and corn hot, garnished with fresh cilantro leaves.
Time:
Preparation time: 5 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for cooking the rice
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 230
Fat: 4g
Carbohydrates: 43g
Protein: 7g
Fiber: 5g
Sugar: 2g
Sodium: 170mg
Substitutions for ingredients:
- You can use brown rice instead of red rice.
- You can use black beans instead of pinto beans.
- You can use fresh corn kernels instead of frozen corn.
Variations:
- Add diced tomatoes and green chilies for a spicy kick.
- Add chopped bell peppers and onions for extra flavor.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming too sticky.
- Use a wooden spoon to stir the rice to prevent it from sticking to the bottom of the saucepan.
- Let the rice sit covered for a few minutes after cooking to allow the flavors to meld together.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the red rice with pinto beans and corn in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the red rice with pinto beans and corn in a large bowl or on individual plates.
Garnishes:
Garnish the dish with fresh cilantro leaves for a pop of color and flavor.
Pairings:
This dish pairs well with grilled chicken or fish.
Suggested side dishes:
Serve the red rice with pinto beans and corn with a side of roasted vegetables or a green salad.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and stir gently.
- If the rice is too wet, remove the lid and let it cook for a few more minutes to evaporate the excess liquid.
Food safety advice:
- Make sure to rinse the rice well to remove any debris or contaminants.
- Store any leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Food history:
Red rice is a traditional dish in many cultures, including Cajun and Creole cuisine in Louisiana and Spanish cuisine in Spain and Latin America.
Flavor profiles:
This dish has a smoky and slightly spicy flavor from the cumin and smoked paprika, balanced by the sweetness of the corn and the earthiness of the beans.
Serving suggestions:
Serve this dish as a main course or as a side dish with your favorite protein.
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