Ingredients with Measurements:
- 2 cups of long-grain rice
- 4 cups of water
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
- 1 can of black beans, drained and rinsed
- 1 red bell pepper, chopped
- 1/2 cup of frozen corn
- 1/4 cup of chopped fresh cilantro
- Lime wedges, for serving
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board
- Knife
Step-by-step instructions:
1. Rinse the rice in a fine mesh strainer and set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened.
3. Add the ground cumin, ground coriander, smoked paprika, cayenne pepper, and salt to the pot and stir to combine.
4. Add the rinsed rice to the pot and stir to coat the rice in the spice mixture.
5. Add the water to the pot and bring to a boil.
6. Once boiling, reduce the heat to low and cover the pot with a lid. Cook for 18-20 minutes or until the rice is tender and the water has been absorbed.
7. While the rice is cooking, prepare the black beans, red bell pepper, and frozen corn.
8. Once the rice is cooked, add the black beans, red bell pepper, and frozen corn to the pot and stir to combine.
9. Cover the pot with the lid and cook for an additional 5-7 minutes until the vegetables are heated through.
10. Remove the pot from the heat and stir in the chopped fresh cilantro.
11. Serve the Tara Ban Spicy Rice with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Cook on medium heat until boiling, then reduce to low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 320
Fat: 4g
Carbohydrates: 62g
Protein: 9g
Fiber: 7g
Sugar: 3g
Sodium: 300mg
Substitutions for ingredients:
- You can use any type of rice you prefer, but adjust the cooking time accordingly.
- If you don't have black beans, you can use kidney beans or pinto beans instead.
- You can use fresh corn instead of frozen corn.
Variations:
- Add diced tomatoes or salsa to the pot for extra flavor.
- Top with avocado slices or guacamole before serving.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Rinse the rice before cooking to remove excess starch and prevent the rice from becoming sticky.
- Use a wooden spoon to stir the rice to prevent it from becoming mushy.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Tara Ban Spicy Rice in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Tara Ban Spicy Rice in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped cilantro and lime wedges.
Pairings:
Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
Roasted vegetables, green salad, or garlic bread.
Troubleshooting advice:
- If the rice is still hard after the cooking time, add a splash of water and continue cooking until tender.
- If the rice is too mushy, reduce the amount of water used in the recipe.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tara Ban Spicy Rice is a flavorful and spicy rice dish that originated in South America.
Flavor profiles:
The Tara Ban Spicy Rice is a spicy and flavorful dish with a smoky and earthy taste from the cumin and coriander. The black beans and red bell pepper add a sweet and savory flavor to the dish, while the cilantro and lime add a fresh and zesty taste.
Serving suggestions:
Serve the Tara Ban Spicy Rice as a main dish or as a side dish with your favorite protein.
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