Prep 15 mins
Cook 35 mins
The nutritious broth that remains after cooking black beans makes a flavorful, rich broth for cooking rice. The Mexicans have been doing this for a long time. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
- 29.58 ml olive oil
- 1 white onion, finely diced
- 295.73 ml long grain brown rice (or white rice)
- 2-3 garlic cloves, finely chopped
- 0.59 ml anise seed
- 473.18 ml black bean broth (from cooking black beans or broth plus water)
- 236.59 ml tomatoes, peeled, diced (fresh or canned)
- queso fresco
- diced jalapeno chile
- chopped cilantro
- slivered scallion
- chopped tomato
- sour cream
- Heat the olive oil in a 3 quart saucepan.
- Add the onion and saute over medium high heat for 4-5 minutes.
- Add the rice, garlic, and anise and stir to coat the rice.
- Cook until the rice is light gold, 3-4 minutes, then add the broth, tomatoes, and 1/2 teaspoons salt and bring to a boil.
- Cover and cook over low heat until the rice is done, 18-25 minutes.
- Turn into a serving dish and add desired garnishes. Enjoy!
This is so good!!! I've never used bean broth before, and this was a great first recipe for it. I used pinto bean broth. I didn't have anise, but it was delicious without it. So yummy! I'm so glad I found a recipe that uses bean broth because I hated the idea of throwing it out. Will definitely be making this again in the future!