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Wednesday, May 11, 2011

Mexican Black Bean Rice

It is Mexican food night here at the Silbaugh house. I today has just not been my day. Seems like bad news is coming out of the woodwork. So I need comfort food. For me comfort food is either italian or mexican and tonight I am going with the latter. I am going to make a whole feast. Rice, beans, salsa, guac, flautas... Here is the method I am using tonight for Mexican Black Beans and Rice.
2 cups white rice, rinsed and drained
1 15 oz can black beans, not rinsed or drained
1 cup chopped tomatoes and green chilies, not rinsed or drained
1/2 onion, chopped
2 cloves garlic, minced or grated
2 cups chicken stock
1/4 cup water
1/4 teaspoon dried oregano
1/4 teaspoon dried cilantro
1/4 teaspoon Cumin
1/4 teaspoon Coriander

Rinse and drain rice. Add rice and all other ingredients to a saucepan and bring to a boil.

When it reaches a boil, turn to a simmer and cover. Simmer rice for about 15 minutes, and then remove from heat.

Let the rice rest for 10 – 15 minutes, or longer, before serving.

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