Sunday, June 13, 2010

RICE....

I think I have mentioned before that for my wedding I received subscriptions to several magazines. Thanks to my Grandmother, my mother, and my dear friend Pat, I have endless resources to fabulous recipes!

I made Black Bean and Coconut-Lime Rice here are the pictures, the recipe, and most importantly the REVIEW!

Buttah!




Saute




ADD the black beans



the rice



final product


close up


1 cup sweetened flaked coconut
1 1/2 cups chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter, divided
1 1/4 cups uncooked basmati rice
1 small onion, chopped
1 poblano pepper, diced
2 (15-oz.) cans black beans, drained and rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 lime
2 green onions, thinly sliced
1/2 cup chopped fresh cilantro

Toppings: lime wedges, diced mango, sliced radishes, sliced fresh jalape├▒o
peppers, sour cream
Preparation


1. Preheat oven to 350°. Bake coconut in a single layer on a baking sheet
8 to 10 minutes or until toasted.

2. Bring broth, next 2 ingredients, 2 Tbsp. butter, and 1 cup water to a
boil in a 2-qt. saucepan. Stir in rice. Cover, reduce heat to low, and
cook 15 to 20 minutes or until rice is tender and water is absorbed.

3. Meanwhile, melt remaining 1 Tbsp. butter in a medium saucepan over
medium-high heat; add onion and poblano pepper, and saut├ę 5 minutes or
until tender. Stir in black beans, chili powder, cumin, and 3/4 cup water.
Cook over medium-low heat, stirring occasionally, 15 minutes.

4. Grate zest from lime, avoiding pale bitter pith, into a bowl; squeeze
juice from lime into bowl.

5. Fluff rice with a fork. Fold lime zest and juice, coconut, green
onions, and cilantro into hot cooked rice. Serve bean mixture over rice
with desired toppings.



The texture combo was great the crunchy from the raddishes (which I had never cooked with before this recipe) was a great twist on rice which is usually just soft. The spicy from the jalapenos was necessary (but then I again, I add red pepper flaked to EVERYTHING), The coconut was a little too much sweet for me, and I would've gone heavier on the cilantro and cumin.

oh p.s. I didn't have a poblano, so I used jalapeno.


The verdict is, I wouldn't make it again, but there aren't many recipes I repeat. Besides Bobby Flay's greek orzo and my family favorite open faced tomato, basil, cream cheese sandwich- YUM!


stay tuned for a dramatic post!!!!

2 comments:

  1. That looks so good! I love black beans!

    ReplyDelete
  2. i love giving magazine subscriptions for gifts!

    i have a great recipe that i created for cuban black beans and rice. it's one of brandon's favorites. i'll be posting it on my blog soon.

    ReplyDelete