Ease of preparation rating: Moderate.
Yield: 6 servings.
Ingredients:
3 cloves garlic
1 tablespoon (15ml) canola oil
½ red onion, diced
½ cup (120ml) red pepper, diced
¼ tsp (2ml) ground cumin
¼ teaspoon (2ml) dried oregano
½ teaspoon (3ml) smoked paprika
½ cup roma tomatoes, seeded and chopped
2 bay leaves
1 chili pepper, seeded and chopped
2 cups (480ml) long grain white rice
4 cups (1L) chicken stock
1 can black beans, drained and rinsed
1 tablespoon (15ml) apple cider vinegar
Salt and pepper
Method:
In a large pot, bring chicken stock to a boil.
Rinse long grain rice until water runs clear, and add rice to the chicken stock.
Reduce heat and cook covered for 15-18 minutes, or until chicken stock has been absorbed by rice.
Remove pan from heat and allow it to stand covered for 5-8 minutes to finish steaming.
Remove lid and fluff the rice with a fork.
Heat canola oil in a pan and fry the onions, red pepper and garlic for approximately 2 minutes, until soft.
Add cumin, oregano, paprika, bay leaves, chili pepper and heat for 1 minute.
Add apple cider and black beans and mix.
Add pre-cooked rice and season with salt and pepper.
Add tomatoes and mix until color is uniform throughout the rice.
*Serve with Grilled Mojito Marinated Mahi Mahi. See recipe.