by Sam Bean

Created on: August 15, 2007

Mexican Black Rice Recipe

Feel free to use any leftover broth from a pot of black beans in this recipe!

Ingredients:
2 cups long-grain white rice
2 tomatoes
2 tablespoons chopped onion
1 clove garlic chopped finely
1/3 cup vegetable or corn oil
3 cups broth from the black beans
1 teaspoon salt
1/2 teaspoon pepper
2 whole serrano chiles

Soak the rice for 5 minutes in warm water, rinse it well and drain.

Puree the tomatoes, onion and garlic in a blender and strain. Set this aside.

Heat the oil in a skillet and add the rice and saute, stirring constantly, until it becomes translucent and the grains separate, about 5 minutes. Drain off the excess oil.

Add the pureed tomatoes to the skillet and stir for 3 minutes over medium heat.

Add the black bean broth and as soon as it comes to a boil, add the salt, pepper and serrano chiles. Cover and cook over low heat until the rice is tender and all the water has been absorbed, approx. 25 minutes.

If the rice starts to dry out before it is cooked, add 1 cup of hot water.

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