Southwest Style Rice with Beans
I was making Mahi-Mahi Enchiladas, and wanted rice. Don't get me wrong, I love my normal rice, but wanted something a little different to go with Mexican styled food. Adding the blacken, beans and enchilada sauce made it look a little like "Dirty Rice", and gave it a little of a kick also.
The enchilada sauce really adds to the flavor, and it adds a little kick to the rice. If you want rice the a little more bland, you could use a small can of tomato sauce instead.
- 1 Medium Onion, chopped
- 1 Large Carrot, minced
- 1/2 Large Green Bell Pepper, chopped
- 2 Large Jalapeno Chile Peppers, minced
- Vegetable Oil
- 1 1/2 Cups Basmati Rice
- 1 Teaspoon Turmeric
- 1 Tablespoon Butt Kickin' Blacken, Southwest Blend
- 3 Cups Chicken Broth
- 3 Tablespoons Enchilada Sauce
- 1 Small Can Black Beans
- 1/2 Large Lime Juice
1. Chop the vegetables, and place them in a pot with the oil. Cook over medium heat for about 7 minutes, or, until they're soft.
Leftovers can easily be re-heated in either a pot (on the stove top) or the microwave. Just remember to add a tablespoon of water, or so, before you re-heat. Foods like this "tighten up" when chilled, which means they absorb the excess moisture, and become thick.
2. While this is cooking, wash the rice real well. This removes some of the surface starch, and will help keep the rice separate after it's cooked.
3. Turn the pot to high, and add the rice Turmeric, and blacken, stir it up well. Cook for a out 2 minutes. You'll know that it's ready when you can smell the spices of the blacken.
4. Add the chicken broth, enchilada sauce, beans, and lime juice, and stir it up real well. Place the lid on, and bring it to a boil, then turn the heat to low, and let it simmer, without stirring, for about 20 minutes. Begin tasting for doneness at about 15 minutes of cooking time. Do this my using a spoon to take out one piece of rice. If you don't taste any "bite" to it it's done. Stirring too much will make for a sticky rice, only stir it once, when you're ready to serve it.
5. This will stay hot in the covered pot for up to 1/2 hour. So, it's OK to get it started a little early.
Feedback is GREAT!
I'd love to hear your thoughts on this recipe, or any other of my recipes you've either looked at or tried.
Just send me a note:
- Whether or not you like this recipe and why.
- How you'd like to see it different.
- Suggestions for new recipes I could post.
- Recipes you've made using Butt Kickin' Blacken.