Rice and beans, or “arroz con frijoles,” take on the flavors of Latin America in this version which includes tomatoes, onion, garlic, and cumin. Colonizers brought rice to Latin America in the 1500s and since then it has become a staple of Mexican cuisine. This dish can be part of a balanced meal with the addition of your favorite veggies or a versatile and flexible side dish.
Ingredients:
1 cup white rice, medium grain
2 Tablespoons vegetable oil
2 cups vegetable broth or water
1 medium sized tomato, about 3/4 cup chopped
2 Tablespoons onion, chopped
1 garlic clove, chopped
2 teaspoons ground cumin
*Optional:
1 small carrot, chopped
1/2 cup peas, defrosted
1 sprig cilantro
3 cups pinto beans, cooked
Directions:
Place the rice in a large, heat-proof bowl and pour in hot water to cover. Stir once, then let it soak for 15 minutes.
Transfer to a strainer over the sink, rinse under cold water three times, then drain again. Remove any excess water. Set aside to dry slightly.
Place the tomatoes, garlic, cumin and onion into a bowl and mash until smooth. Alternatively, you can use a hand food processor. Set aside.
Heat the oil in a large, heavy pan, and add the rice. It should sizzle as it touches the oil. Cook over medium heat until it starts to become a light golden brown, 6-8 minutes. Stir constantly so that the rice does not stick to the bottom of the pan.
Add the tomato mixture to the rice and stir over medium-high heat. Keep cooking until all the liquid has been absorbed, 3 minutes.
Stir in the broth and optional vegetables (carrots, peas, and cilantro) and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat (simmer) until all the liquid has been absorbed, about 12-15 minutes.
Remove pan from heat, without uncovering it, and let it stand for 5-10 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve with pinto beans.
