Prep 15 mins
Cook 30 mins
This is adapted from The Border Cookbook by Cheryl and Bill Jamison. I played with the original recipe a bit and have noted my additions as "optional."
- 1⁄4 cup butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 cup uncooked rice
- 8 cups chicken stock
- 1 bay leaf
- 15 ounces garbanzo beans, drained
- 3⁄4 cup chopped green chili pepper (new mexico or anaheim)
- 1 -2 teaspoon cumin
- salt, to taste
- pepper, to taste
- 15 ounces black beans, drained (optional)
- 1⁄2 cup enchilada sauce (optional)
- 1 -3 teaspoon Tabasco sauce (or other hot sauce)
- grated cheese (cheddar or monterey jack, for topping)
- In a heavy saucepan or Dutch oven, warm the butter over low heat. When melted, add the onion and garlic. Cover the pan and cook for 5 minutes.
- Stir in the rice and sauté it briefly until the grains become opaque.
- Pour in the stock, add the remaining ingredients, and simmer for 25-30 minutes, until the rice is very soft.
- Serve hot.