Yield: Yields 6 cups.
Servings: six to eight.
When cooked using the absorption method, medium-grain rice yields a tender, starchy, slightly creamy kernel that’s ideal for saucy rice dishes like this one.
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Cooking for 6 and using this as the main (and only) course, I:
-used brown rice
-upped the rice to 1.5 cups
-kept the beans the same (another half can would have worked as well and I kinda wish I had done that)
-chipotle chile powder instead of regular
-used 2.75 tsp salt. Next time I'll scale that back to 2 tsp
-added one green bell pepper. Red would also be good
-used dried oregano (all I had on hand)
-generous with the cilantro and put in right after the black beans
-squeezed half a lime over the whole thing right before serving
-garnished with a bit of sour cream on the side
-I used El Yucateco xxxhot sauce to liven mine a bit. It pairs very well
Everyone in the house is fairly tolerant of the spice. My nine-year-old wasn't sweating but did complain that next time she would like it just a touch less spicy. That said, she had two helpings.
I made this following the ingredient list exactly. It was so tasty. We served it with the Grilled Chili Spiced Pork Tenderloins, an avocado salad and fresh fruit. The entire table of 9 loved it (even the 3 and 10 year old.
My daughter is a vegan so this recipe with corn-on-the-cob, a salad and a glass of soy beverage really hits the spot for her! This recipe is simple and it is refreshing to eat without any animal protein. I used brown rice and found it delicious.
This was really tasty and easy. A great accompaniment to a spicy pork tentderlion or something more mild
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