Nothing brings Latin cuisine to life like a great dish of rice and beans. Chef, author, food journalist, and TV host Leticia Moreinos Schwartz shared her favorite recipe for this staple, which includes some modern twists.
Serves 6 to 8 people
Ingredients
- 1 cup (175g) wild rice
- Kosher salt
- 1 cup (170g) brown basmati rice
- 4 tbsp canola oil
- 2 garlic cloves, finely minced
- ½ green bell pepper, finely diced
- 1 tsp ground cumin
- 2 cups (350g) cooked and drained black beans
- ¼ cup fresh chopped parsley
- ¼ cup fresh chopped cilantro
- ¼ cup fresh chopped dill
- freshly ground black pepper
Instructions
- Cook the wild rice: Place the wild rice in a medium pan and cover with water, at least 2 inches above the rice level. Cover the pan and simmer on low heat until the rice is tender, about 45 minutes. Drain and set aside.
- Cook the brown rice: Wash the brown rice in cold water. Let rice sit on on colander and air dry for 5 minutes. Warm 2 tablespoons of canola oil in a medium saucepan over low heat, add the rice and stir with a wooden spoon, making sure all the grains are covered in fat and shining brightly. Add 3 cups of water, 2 teaspoons of kosher salt, and partially cover the pan. Bring to a boil then reduce the heat to low until the rice is tender, about 15 minutes.
- In another saucepan, warm the remaining 2 tablespoons of canola oil over medium heat and cook the garlic until it starts to turn golden, about 2 minutes.
- Add the green bell pepper and cook, stirring frequently with a wooden spoon until it starts to soften, about 5 minutes.
- Season with salt, pepper, and cumin and cook, stirring everything together.
- Add the cooked black beans and cook for another minute or two, just for the beans to take flavor. Transfer to a large bowl.
- Add the wild and brown rice to the beans. Add the herbs. Taste and adjust the seasoning if necessary. Serve warm or at room temperature.
