CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS

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Creamy Rice and Beans in Three Classic Flavors image

How to make risotto in a rice cooker

Provided by Rick Bayless

Categories     Bean     Rice     Low Fat     Vegetarian     Kid-Friendly     High Fiber     Dinner     Hot Pepper     Healthy     Small Plates

Yield Serves 4

Number Of Ingredients 19

2 medium fresh poblano peppers (for the red chile version, choose red poblanos, red Anaheim/New Mexicos, red pimentos or red bell peppers)
3 tablespoons olive oil
1 medium white onion, cut into 1/4-inch pieces
1 cup medium-grain rice (you can use Arborio or any other risotto-appropriate rice here)
3 cups chicken or vegetable broth (2 cups if using a pressure cooker)
Salt
For smoky red chile rice:
1 to 2 canned chipotle chiles en adobo, stemmed, seeded and finely chopped
2 tablespoons chipotle canning sauce
1 tablespoon paprika, preferably smoky Spanish paprika
1/2 15-ounce can white beans, drained
For garlicky tomato rice:
1/4 cup chopped sundried tomatoes, rehydrated for 15 minutes in about 1/4 cup white wine, beer or water
4 unpeeled garlic cloves, roasted in a dry skillet over medium heat for about 15 minutes until soft, peeled and finely chopped
1/2 15-ounce can black beans, drained
For herby green chile rice:
3/4 cup chopped fresh herbs (I usually use half cilantro, half parsley) OR 1/4 cup Green Chile Adobo (recipe below)
1/3 cup grated Mexican queso aƱejo or other garnishing cheese such as Romano or Parmesan
1/2 15-ounce can white (aka Cannellini, Navy or Great Northern) beans, drained

Steps:

  • Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
  • Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
  • Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
  • For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
  • If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
  • Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
  • Green Chile Adobo:
  • Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).

Pholani Nkanyiso
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This is a great recipe for beginners. It's simple to follow and the results are delicious. I highly recommend it!


mohssan bhalwal Ali
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I'm so glad I found this recipe! It's a great way to use up leftover rice and beans. I also love that it's so easy to make and that it's a one-pot meal.


F Fudge
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This dish is perfect for meal prep. I usually make a big batch on the weekend and then reheat it throughout the week. It's a great way to have a healthy and delicious meal on hand without having to cook every night.


Aregay Abreha
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I love this recipe because it's so affordable. I can easily make a big batch for my family for less than $10. It's a great way to save money and still eat a healthy and delicious meal.


Matthew Mores
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This recipe is a great way to use up leftover turkey or chicken. Just shred the meat and add it to the dish. It's a great way to make a delicious and satisfying meal out of leftovers.


Pronoy Sarker
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I'm a vegetarian, so I usually make this dish without the chicken. It's still just as delicious, and it's a great source of protein.


Kidd Pluto
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This dish is a great way to get your kids to eat their vegetables. The creamy sauce and cheese make the vegetables more palatable, and the kids love the colorful presentation.


Anastasia
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I love this recipe because it's so versatile. I can easily customize it to my liking by adding different vegetables, spices, or cheeses. It's also a great way to use up leftover rice and beans.


Z A
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This recipe is a lifesaver on busy weeknights! It's so quick and easy to make, and it's always a hit with my family. I love that I can use whatever beans I have on hand, and the dish always turns out great.


Urs Khan
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I'm not usually a big fan of rice and beans, but this recipe changed my mind. The flavors are so well-balanced and the texture is perfect. I especially love the addition of the cheese, which gives the dish a nice cheesy flavor.


Ebony Asberry
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This dish is amazing! I've never had rice and beans that tasted so good. The creamy sauce is to die for, and the beans are cooked perfectly. I will definitely be making this again and again.


Antor Biswas
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I've tried many rice and beans recipes over the years, but this one is by far the best! The combination of flavors is perfect, and the dish is so easy to make. I love that it's also a one-pot meal, which makes cleanup a breeze.


Katie Beresford (Kj)
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This rice and beans dish is a true delight! The flavors are bold and rich, and the texture is creamy and satisfying. I especially love the addition of the bell peppers and corn, which add a nice sweetness and crunch. This dish is definitely a keeper!