CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS
How to make risotto in a rice cooker
Provided by Rick Bayless
Categories Bean Rice Low Fat Vegetarian Kid-Friendly High Fiber Dinner Hot Pepper Healthy Small Plates
Yield Serves 4
Number Of Ingredients 19
Steps:
- Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
- Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
- Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
- For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
- If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
- Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
- Green Chile Adobo:
- Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).
CLASSIC BLACK BEANS AND RICE
This is a typical dish served in Cuba or Puerto Rico, each country has their own method of preparation. You can flavor this dish with meat, but I left it out as I serve it as a side dish with my meats. It is an easy and healthy short cut and takes about 30 minutes to cook.
Provided by Dawn399
Categories White Rice
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a medium sauce pan, sauté onion,green pepper, and garlic.
- Sauté until tender@8-10 minutes.
- Add in remaining ingredients and stir until boiling, reduce heat and simmer until sauce is reduced@ 20 minutes.
- Serve over white rice.
- I like to mash a few of the beans with the back of a spoon to flavor the sauce.
- Note: if you do not have Sazòn Goya an appropriate substitute would be ground cumin, chicken bouillon, and garlic salt to taste.
MY RED BEANS AND RICE
This is the creamy red beans and rice everyone asks me to make.
Provided by Kelly Hughes
Categories Main Dish Recipes Rice Beans and Rice Recipes
Time 12h5m
Yield 6
Number Of Ingredients 16
Steps:
- Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
- Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
- Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
- Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
- Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.
Nutrition Facts : Calories 507.7 calories, Carbohydrate 80.5 g, Cholesterol 27.4 mg, Fat 9.3 g, Fiber 21.8 g, Protein 26.8 g, SaturatedFat 3.9 g, Sodium 2123.8 mg, Sugar 7.8 g
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