It's potluck time over at I Heart Cooking Clubs where anything goes. This week I wanted to do something meatless and came across this recipe from How to Cook Everything by Mark Bittman. I must say this is the most flavorful Rice Pilaf I have had in some time. It will be making a regular appearance at my table. The Black Beans came together so fast. This whole dish took about 35 minutes which is just fab for a quick weeknight meal.
2 Tablespoons Butter or oil
1 1/2 cups long grain rice
salt and freshly ground pepper
2 1/2 cups chicken, beef, vegetable stock or water heated to boiling
minced fresh parsley for garnish
Place the butter or oil in a large, deep skillet which can be later covered and turn the heat to medium-high. When the butter melts or the oil is hot, add the onion. Cook, stirring until the onion softens but does not begin to brown, about 5-8 minutes
Add the rice all at once, turn the heat to medium and stir until the rice is glossy and completely covered with the butter or oil, 2-3 minutes. Season well, turn the heat to low and add the liquid all at once. Cover the pan.
Cook for 15 minutes, then check the rice. When the rice is tender and the liquid absorbed, its done. If not, cook for 2-3 minutes and check again. Check the seasoning, garnish and serve immediately.
Black Beans and Rice, Spanish Style
2 Tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1 red or yellow bell pepper, stemmed, peeled if desired and chopped
salt and freshly ground black pepper to taste
1 Tablespoon minced garlic
3 cups drained and cooked black beans
1 cup chopped tomatoes (canned are fine, don't bother to drain) optional
1 cup bean cooking liquid, or chicken, beef, or vegetable stock
1/2 cup minced fresh parsley leaves
Place the oil in a large, deep skillet and turn the heat to medium. A minute later, add the onion and bell pepper. Season with the salt and pepper and cook, stirring, until the pepper is soft, 8-10 minutes. Stir in the garlic, the beans, the optional tomatoes and the liquid.
Turn the heat to medium-high and cook, stirring until the beans are hot and most of the liquid is evaporated, 10-20 minutes. Stir in most of the parsley.
Arrange the pilaf on a platter, in a ring if you like. Spoon the beans over the rice or into the center of the ring, or pass the separately. Garnish with the remaining parsley and serve.
Labels: beans, In the Kitchen, meatless meals, rice