Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, chopped
- 1/2 green bell pepper, seeded and chopped
- 1 teaspoon ground annatto seed
- 1 1/2 cups long-grain rice, (preferably not converted)
- 2 1/2 cups water
- 2 teaspoons kosher salt
- 1 bay leaf
- Serving suggestion: Black Beans recipe follows
Directions
Heat the oil in a medium saucepan, with a tight-fitting lid, over medium-high heat. Add the onion, pepper, and annatto, and cook, stirring, until somewhat soft, about 2 minutes. Add the rice and cook, stirring, until toasted, about 2 minutes more. Add water, salt, and bay leaf and bring to a boil. Wrap the lid tightly with a kitchen towel. Cover the rice, lower the heat to a simmer, cook for 20 minutes.
Remove the rice from the heat and set aside, covered, for 10 minutes. Remove the lid and fluff the rice with a fork. Serve with the black beans
- BLACK BEANS
- 1 1/4 cups black beans (about 1/2 pounds)
- 12 cups water
- 1 bay leaf
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, chopped
- 1 green bell pepper, stemmed, seeded and chopped
- 10 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 1 tablespoons red wine vinegar, plus more for the table
- 1 tablespoon kosher salt
- Pinch of cayenne pepper
- Freshly ground black pepper
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set aside, covered, for 1 hour.
Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.
Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 5 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.
If the beans seem too thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with the salt, cayenne, and pepper to taste. Serve.
Yield: about 4 side dish servings
Copyright 2001 Television Food Network, G.P. All rights reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 1 reviews
By reedsdr_1198685
Fayetteville, GA
on April 28, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is easy to make and is even better with frozen peas added on top the last 5-10 minutes of cook time. Serve with grilled fish, a lemon wedge and crusty bread to liven up your meal!
Read all 1 reviews