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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 2-3 T oil for sauteing
- 1 cup rice
- 2 cans red beans drained and rinsed
- 1 diced onion
- 3 cloves chopped garlic
- 1 t cumin
- 1 t smoked paprika
- green or red pepper chopped (0pt)
- 1 t cumin
- onion powder
- garlic powder
- crazy salt
- 1 1/2 or more cup water or chicken stock
- 2-3 T tomato paste
- 1 T white vinegar
- 3-4 sprigs cilentro
Method
- Saute onions in hot oil. When soft add garlic and pepper. Add rice and brown a bit before pushing to the edges of the skillet. Add tomato paste to the center of the hot skillet and carmelize till rusty in color then combine with rice mix. Season and then mix well before adding the liquid broth or water. Add rinsed beans to skillet and combine.
- Add the vinegar and sprigs of cilentro and bring to a boil. Cover and cook on low for 15 minutes. Check when all liquid is absorbed for tenderness of rice you may have to add a bit more but heat liquid you're adding in the microwave so it cooks quickly and doesn't get mushy.
- After rice is right tenderness keep pot covered for several minutes before serving then fluff. I used basmati in your home but I use brown or white Lungren usually.
