Bean Broth Rice

Method5 steps · about 30 min

1. 1

   Step 1: Use fully cooked black beans (2/3 cup), canned or homemade. Drain and rinse them, then measure 2/3 cup. Blend with the 2 cups vegetable broth, 1/2 onion, 2 garlic cloves, 1 chipotle in adobo, its separate 1 tbsp adobo sauce, 1/2 tsp ground cumin, 3/4 tsp broth salt and freshly cracked pepper until combined. For less heat, use less or omit the chipotle pepper as desired.

   Uses 2 cups vegetable broth · 2/3 cup cooked black beans, drained and rinsed · 1/2 onion · 2 garlic cloves · 1 chipotle in adobo · 1 tablespoon adobo sauce · 1/2 tsp ground cumin · 3/4 tsp salt for bean broth

2. 2

   Step 2: Sauté the 1 cup uncooked white rice in a little cooking oil over medium heat. When the grains start turning golden, stir in all the blended bean broth from step 1.

   Uses 1 cup uncooked white rice · A little cooking oil, for sautéing rice · All blended black-bean broth

3. 3

   Step 3: Bring the rice and bean-broth mixture to a boil, lower to medium-low and simmer until most liquid is absorbed, about 10–15 minutes. Check that the rice is cooked through: if still firm after the liquid is absorbed, add a little extra hot water and continue gently until tender.

   Simmer rice about 10–15 minutes; check actual tenderness · 15 minUses Rice in blended bean broth · Extra hot water, only if rice is still firm after liquid is absorbed

4. 4

   Step 4: Remove the tender rice from the heat, stir, cover and let stand in its own steam for a few minutes.

   Uses Tender cooked bean-broth rice

5. 5

   Step 5: Taste the rested rice and add a little extra salt only if needed. Serve immediately, or cool leftovers promptly and refrigerate in a covered container.

   Uses Rested bean-broth rice · Extra salt, only if needed after tasting