V. Planet: Dirty Rice

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* Exported from MasterCook *

 

Dirty Rice

 

Recipe By : Vegetarian Planet by Didi Emmons, page 203

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Main Dishes, Vegetarian

Rice Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

3 garlic cloves -- minced

1 cup chopped onion

1 green bell pepper -- seeded and chopped

1 tablespoon chili powder

2 teaspoons ground annatto seeds

(optional; see the Note)

1/4 teaspoon chile flakes

OR ground chiltepin peppers

1 teaspoon ground cumin seeds

1/4 teaspoon ground cinnamon

1 1/3 cups uncooked long-grain white rice

2 3/4 cups water

1 teaspoon salt -- plus more to taste

3 plum tomatoes -- chopped fine

1 1/3 cups blanched corn kernels -- (from about 2 ears)

1 cup cooked and rinsed black beans

1/4 cup toasted pine nuts

fresh-ground black pepper -- to taste

1 small red onion -- sliced thin

1 tablespoon lime juice

(from about 1/2 lime)

2 tablespoons chopped cilantro -- (optional)

1 lime -- cut into 8 wedges

 

Serves 4 to 6

 

This no-fuss dish is popular along the Texas-Mexico border. For an

accompaniment, I suggest fried plantains. Peel and slice yellow

(medium-ripe) plantains, and pan-fry them in olive oil with a touch of salt

and pepper. If you want to get fancier, try Sweet Fried Plantains (see

separate recipe).

 

1. In a heavy saucepan, heat 1 tablespoon of the olive oil over medium

heat. Add the garlic and the chopped onions. Sauté for 5 minutes,

stirring frequently then add the bell pepper, chili powder, ground annatto

if you like, chile flakes or ground chiltepins, cumin, and

cinnamon. Sauté, stirring, for 2 minutes. Add the rice, and stir

well. Add the water and 1 teaspoon salt. Bring the rice to a boil over

high heat, then cover the pan, and turn the heat to low. Simmer the rice

for 25 minutes.

 

2. When the rice is cooked, add the tomatoes, corn, black beans, and pine

nuts. Stir well, add the salt, pepper, and lime juice, and turn up the

heat. When the mixture is heated through, spoon it onto plates, and top

with the sliced red onion and cilantro. Serve a wedge or two of lime with

each plate, for squeezing over the rice.

 

Variations: Feel free to improvise on this recipe. Add chunks of roasted

yam, sweet potato, or russet potato. Use a poblano pepper instead of the

green bell pepper if you want more kick. Roasted fennel or carrot would

also be nice. Try adding a chopped canned chipotle pepper in step 2, along

with the tomatoes.

 

Note: Annatto seeds, also called achiote seeds, can be found in Latin

American markets. They add a slight musky flavor and, more importantly an

attractive rusty red color. Because the seeds are quite hard, you'll need

to grind them in a spice mill for about 1 minute.

 

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