Oaxacan Style Rice

Ingredients:

1 cup long-grain rice
1 Poblano pepper, diced
2 carrots, peeled and diced
1 small white onion, diced
3 cloves of garlic, minced
½ frozen corn (or green beans)
1½ cups black beans, drained and rinsed
2 cups chicken broth
½ tablespoon cumin
Salt and pepper
Canola or olive oil

Directions:

1. Heat 2 tablespoons of oil to medium heat in a large pan, add the rice and cook for 3 to 4 minutes, or until rice becomes aromatic.

2. Add the onion, garlic, poblano, and carrots, stir well and cook for 2 minutes.

3. Add the broth, cumin, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, cover and reduce heat. Cook for 15 minutes and fold in the corn. Cook for just another minute or two or until all the liquid is absorbed. Add the black beans in, fluff with a fork. Cover and let stand for 10 minutes.

Variation: You can use green or red bell pepper if you prefer. Also works well with pinto beans. Garnish with lime wedges and fresh cilantro.

Oaxcan style rice...Freshly diced carrots, poblanos, onions and garlic going into the toasted rice.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Cheesy Chorizo Bread
Pork Chile Colorado
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Simply Seasoned Shrimp
Dulce de Leche and Chocolate Chip Chimichangas