Recipe
Mexican Red and Black Rice
Serves:
Ingredients:
2 cups long grain rice
1/2 cup vegetable oil
3/4 cup tomato paste
4 cups hot chicken stock Sea salt and freshly ground black pepper to taste
1 - 12 ounce can black beans - drained - rinsed and drained again
1/2 cup vegetable oil
3/4 cup tomato paste
4 cups hot chicken stock Sea salt and freshly ground black pepper to taste
1 - 12 ounce can black beans - drained - rinsed and drained again
Directions:
Several
hours before serving, put the rice in hot water and let stand for 2-3
hours. Drain the water and allow the rice to dry on paper towels for
about 1 hour.
Put the
oil in a large pot, add the rice, and fry until it slightly. Add the
tomato paste and sauté
for a few minutes over low heat,
stirring constantly. Stir in the hot chicken stock. Cover and let
cook over low heat for about 30 minutes, stirring occasionally, or
until the rice is tender and all the water has been absorbed. Add in
the black beans. Season with salt and pepper, if necessary and serve
immediately.
Serves
8-10
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