Serves 1
Directions
- 1Roughly chop a yellow onion.
- 2Move chopped onion to the side.
- 3Break up about four cloves of garlic, crush them, and run a knife through them to roughly chop.
- 4Move chopped garlic over with the onions.
- 5Dice carrots into matchsticks and then into cubes.
- 6Place diced carrots to the side, separate from onions and garlic.
- 7Drain and place half of a 15 oz can of sweet corn into a bowl.
- 8Wash a 1 lb bag of long grain rice under cold water about four to five times until the water runs clear.
- 9Strain the washed rice and let it drip out.
- 10Preheat a high-walled saucepan on medium-low heat.
- 11Add a little bit of neutral oil to coat the bottom of the pan.
- 12Add garlic and onion to the pan and cook them down, keeping them moving, letting them sweat for about 10 minutes.
- 13Salt the onions and garlic while they are sweating.
- 14Add the washed rice to the pan with the translucent onions and garlic.
- 15Mix and toast the rice until it gets a nice light golden color (about 5 to 10 minutes).
- 16Add one 8 oz can of tomato sauce to the rice and stir carefully until well incorporated.
- 17Pour in about 3 to 4 cups of chicken broth, depending on preferred rice fluffiness.
- 18Add one tablespoon of chicken bouillon powder and stir.
- 19Sprinkle the diced carrots and corn on top of the rice mixture; do not stir them in.
- 20Add cilantro leaves on top.
- 21Bring the rice mixture to a very low simmer.
- 22Cover the saucepan and let the rice cook untouched for 20 minutes.
- 23After 20 minutes, remove the cilantro leaves.
- 24Using a fork, fluff the rice and mix in the carrots and corn.
- 25Remove the heat and taste the rice, adding salt if desired.
- 26Slice a yellow onion in half, cut off a little of the root, then the tip, and peel off the outer skin.
- 27Cut garlic in half and cut off the tops to expose the garlic.
- 28Sift through a 1 lb bag of whole dried black beans to remove any wonky beans or rocks.
- 29Rinse the dried black beans about three or four times.
- 30Add the rinsed dried beans to a pot full of water, ensuring there are at least 2 to 3 inches of water above the beans.
- 31Remove any beans that float to the top.
- 32Add the prepared onion and garlic to the bean water.
Ingredients
- 1 lb long grain rice
- 1 yellow onion
- 4 garlic cloves
- carrot
- 0.5 15 oz can canned sweet corn
- neutral oil
- salt
- 1 can (8 oz) tomato sauce
- 3 cups chicken broth
- 1 tablespoon chicken bouillon powder
- cilantro
- 1 lb whole dried black beans
Equipment
knifehigh-walled saucepanlarge pot
Tips
- Use whatever onion variety is on sale.
- Don't worry about perfect cuts for onions and garlic as they will cook down.
- You can use jarred garlic if fresh is not available.
- Carrots and corn are optional but add bulk and flavor; use fresh or frozen.
- Peas can be added if you like them.
- Washing rice multiple times until the water runs clear removes excess starch and dust.
- When cooking onions and garlic, ensure they sweat for about 10 minutes and salt them for flavor.
- If onions or garlic start to burn, reduce or remove from heat.
- Toast rice until light golden color, watching carefully if heat is increased.
- For tomato sauce, canned is a budget-friendly alternative to blended Roma tomatoes.
- Adjust chicken broth quantity based on desired rice texture (less for fluffier, more for stickier).
- Do not stir in carrots and corn; let them sit on top of the rice while cooking.
- Remove cilantro leaves after cooking rice.
- Fluff rice with a fork after cooking to incorporate vegetables.
- Always sift through dried black beans to remove any debris or rocks.
- Rinse dried black beans thoroughly to remove dust.
- Dried beans do not need to be pre-soaked, but it will reduce cooking time.
- Ensure there are at least 2-3 inches of water above the beans at all times during cooking to ensure even cooking.
- Remove any floating beans as they are likely shells or not good for cooking.
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