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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My daughter (16) is interested in eating vegan. She cooked this recipe for the family tonight using brown and wild rice and not adding the jalapenos. This was a huge success even for her carnivore father.
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.
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