Ingredients

2 tablespoons olive oil, divided
3 cloves garlic, minced
1 teaspoon chopped jalapeno
1/2 cup chopped onions
2 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 bay leaf
1/2 cup cooked black beans
1/2 cup chopped plum tomatoes
1 cup Arborio rice

2 cups chicken stock, heated
Salt
Freshly ground black pepper
1 tablespoon butter, cubed
1 tablespoon grated cotija cheese
1/4 cup freshly chopped cilantro leaves, for garnish
Scallion flowers, for garnish
Maduros, for garnish

Directions

Special equipment: RIZO Micom Rice
Cooker and Warmer

Add 1/2 the olive oil to a saute pan over medium heat. Add the garlic, jalapenos and
onions and saute for about 3 to 4 minutes, do not brown. Add the chili powder, cumin,
oregano, bay leaf, beans and tomatoes and cook for about 2 to 3 minutes until all
ingredients are warm, then set aside.

Add the other 1/2 of the olive oil to a sauce pot and saute the rice until warm, about 30

to 60 seconds. Transfer the rice to the inner cooking pan of the RIZO Micom Rice Cooker
and Warmer and place inside the cooker. Pour the heated chicken stock over the rice and
then place the sauteed ingredients on top of the rice. Close the lid and press the risotto
button to start. When the rice is finished it will automatically switch to warm mode.
Press the RESET button. Add the salt, pepper, butter and cheese, mix all and serve
immediately. Garnish with cilantro, scallion flowers and maduros.