Puree beans into some stock and you've got the simmering liquid for a delicious batch of Bean Broth Rice. I've been making cheesy guacamole tacos with it all week long!
Servings: 6(approx. 3 cups cooked rice)
Author: Mexican Please
2/3cupblack beans (drained and rinsed)
1chipotle in adobo
freshly cracked black pepper
Add 2 cups of stock to a blender or food processor, along with 2/3 cup black beans (drained and rinsed), 1/2 onion, 2 garlic cloves, 1 chipotle in adobo, 1 tablespoon adobo sauce, 1/2 teaspoon cumin, 3/4 teaspoon salt and some freshly cracked black pepper. Combine well.
Saute 1 cup of rice in a dollop of oil over medium heat. When the rice starts to turn golden brown add the bean broth, stirring well.
Bring to a boil and then reduce heat to medium-low, letting it simmer until most of the liquid is absorbed, approx. 10-15 minutes.
Remove from heat and give it a stir. Cover and let it sit in its own steam for a few minutes.
Take a taste for seasoning, adding more salt if necessary. Serve immediately or store in an airtight container in the fridge.
If using brown rice for this recipe you'll probably need a bit more simmering liquid, in the region of 2 1/2 cups liquid per cup of dried rice.