Dirty Rice and Beans

What you’ll need:

Two 3-quart pans
Yeah…that’s it

Ingredients:

1 15 oz can of Black Beans
1 cup white rice
1 medium poblano pepper – diced into small pieces
1 medium sized shallot – diced into small pieces 
1 teaspoon each of:
Chipotle Powder
Mexican Chili Powder
Cumin
Salt & black pepper (more to taste)
½ teaspoon cayenne (to taste -if you like it hotter go to town with it!)
3-4 cups chicken stock

Instructions: Get your rice started. Add some oil to one of the sauce pans and a cup of rice and sauté until you get a little golden color and add 2 cups of stock, stir and cover. Turn it down and simmer for 20 minutes.

In the second pan start heating the pan to medium high to sauté the shallot in a little olive oil. As soon as you add the shallot to the pan, add some salt and pepper to stop the shallot from burning. Next, after the shallot has sweated a bit, add the spices and sauté them for a few seconds so that they release their scent and add the poblano. If you’re shallot is getting too brown, turn your heat down. After a few minutes with the poblano add in the black beans and all of the liquid from the can. You should have a sizzle and stir everything together for a minute or so. Now turn the heat to medium and add 1 cup of stock – your beans should be just a little submerged but not completely. Simmer for about 20 minutes, (DON’T FORGET THE RICE!!! Make sure you take it off the heat when it’s done, leave it covered while you finish the beans) tasting to see if the beans are softening and if everything looks dry, add a little stock and keep things just a little soupy. Remember, you are going to eventually combine the beans with the cooked rice, so the beans need to have liquid so that the mixture isn’t dry and clumpy. Just watch it and add stock as you go.   I have a quick note – you are welcome to use a light beer (like Corona or Pacifico) along with the stock just make sure that you cooked the alcohol out of the beans, if not the beans will become bitter. I recommend that you experiment with this option.

Once the beans are softened, but not mushy, like I said about 20 minutes, take them off the heat and cover. When you are ready to serve, mix the beans and the rice together. If the mix is too dry, don’t be afraid to add stock and loosen it up. Taste for salt and pepper and adjust as you want.

Enjoy with anything but they are great with tacos – on or as a side.

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Dirty Rice and Beans

(1 votes, average: 5.00 out of 5)

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Ingredients

• 1 15 oz can of Black Beans
• 1 cup white rice
• 1 medium poblano pepper – diced into small pieces
• 1 medium sized shallot – diced into small pieces
• 1 teaspoon each of:
• Chipotle Powder
• Mexican Chili Powder
• Cumin
• Salt & black pepper (more to taste)
• ½ teaspoon cayenne (to taste -if you like it hotter go to town with it!)
• 3-4 cups chicken stock

Instructions

1

Get your rice started. Add some oil to one of the sauce pans and a cup of rice and sauté until you get a little golden color and add 2 cups of stock, stir and cover. Turn it down and simmer for 20 minutes.

2

In the second pan start heating the pan to medium high and sauté the shallot in a little of olive oil. As soon as you add the shallot to the pan, add some salt and pepper to stop the shallot from burning.

3

Next, after the shallot has sweated a bit, add the spices and sauté them for a few seconds so that they release their scent and add the poblano. If you're shallot is getting too brown, turn your heat down.

4

After a few minutes with the poblano add in the black beans and all of the liquid from the can. You should have a sizzle and stir everything together for a minute or so. Now turn the heat to medium and add 1 cup of stock – your beans should be just a little submerged but to completely. Simmer for about 20 minutes, (DON’T FORGET THE RICE!!! Make sure you take it off the heat when it’s done, leave it covered while you finish the beans) tasting to see if the beans are softening and if everything looks dry, add a little stock and keep things just a little soupy. Remember, you are going to eventually combine the beans with the cooked rice, so the beans need to have liquid so that the mixture isn’t dry and clumpy. Just watch it and add stock as you go.   I have a quick note – you are welcome to use a light beer (like Corona or Pacifico) along with the stock just make sure that you cooked the alcohol out of the beans, if not the beans will become bitter. I recommend that you experiment with this option.

5

Once the beans are softened, but not mushy, like I said about 20 minutes, take them off the heat and cover. When you are ready to serve, mix the beans and the rice together. If the mix is too dry, don’t be afraid to add stock and loosen it up. Taste for salt and pepper and adjust as you want.

Notes

Enjoy with anything but they are great with tacos – on or as a side.