blackened rice

March 26, 2011

This is best made along side the black bean stew since the cooking liquid from the black beans is what blackens the rice. It’s brilliant. As Deborah Madison says “The nutritious broth that remains from cooking black beans makes a flavourful, rich broth for cooking rice. Although motivated by common sense not to waste this delicious broth,  I was delighted to find that using the broth this way is also a Mexican tradition.”

2 tbsps olive oil

1/2 white onion, finely diced

1 1/4 cups white rice

2 garlic cloves, minced

1/8 tsp anise seeds (or ground fennel)

2 cups broth from cooked black beans

salt

Heat the oil in a heavy saucepan. Add the onion and sauté over medium-high heat for 4 – 5 minutes. Add the rice, garlic, and anise and stir to coat the rice. Cook until it’s light gold, 3 to 4 minutes, then add the broth and salt and bring to a boil. Cover and cook over low heat until the rice is done, 15 to 18 minutes. Turn into a dish and garnish with  diced jalapeño chiles, chopped cilantro, or pico de gallo.

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