Saturday, September 11, 2010
Mexican Rice with Corn and Black Beans
Brown Rice - 1 cup, .
Fresh corn - 1
Hatch Chillies / Poblano Peppers - 5
Garlic - 6 pods
Cilantro - a handful, chopped
Roasted Cumin Seeds - 1/2 tsp
Oil - 1 tsp
Olive Oil - 1 tbsp
Crushed Red Pepper - 1 tsp
Cayenne Pepper - 2 pinches
Peanut Oil - 1 tbsp
Cumin Seeds - 1/2 tsp
Shallots - 5, chopped
Cooked / Canned Black Beans - 1 cup, drain and rinse well if using canned beans
Lemon Juice - 1/2 lemon
Cook the brown rice with a little salt in rice-cooker/pot till done. Spread to cool
To make hot chili oil, toast 1 tsp crushed red pepper till they become dark. Add 1 tbsp olive oil and 2 pinches of cayenne pepper. Keep aside.
Roast the hatch chilies in the broiler for 8 minutes turning them frequently till the skins are blistered. Remove and cover with a foil till cool. Then remove the foil and discard the skin and the seeds.
Mix 6 garlic pods, chopped cilantro, 1 tsp oil and 1/2 tsp roasted cumin seeds with the broiled hatch chilies and blend in a blender to make a smooth paste. Keep aside.
Remove the kernels from the corn cob and toast them in a nonstick skillet till they have brown spots.
Heat 1 tbsp oil in a large wok. Add the cumin seeds and shallots. Cook till the shallots turn light brown at the edges.
Add the beans and cook for a few minutes more.
Then add the hatch chili, garlic, cilantro sauce to the pan; add salt and cook at high heat for 4-6 minutes till the oil starts to separate and the puree reduces in amount.
Add the corn and the rice and stir them together for a couple of minutes till the sauce is well combined with the rice. Squeeze fresh lime juice and serve hot with drizzled chili oil.
Adapted from http://www.ecurry.com/blog/rice/roasted-hatch-chile-and-corn-rice/