Prep 10 mins
Cook 35 mins
This recipe is from a local Mexican restaurant. The recipe is originally from Spain and during the Spanish period in Mexico, imported and made with local ingredients. The black beans represent the dark-skinned Moors and the white rice represents the lighter-skinned Christians.
- 1⁄2 cup carrot, finely chopped
- 1 medium yellow onion, chopped
- 1 (4 1/2 ounce) can green chilies, chopped
- 1 serrano peppers or 1 jalapeno pepper, seeded and finely chopped
- 2 large garlic cloves, chopped
- 1 1⁄2 teaspoons ground cumin
- 1 teaspoon dried thyme
- 1 cup fresh green beans, cut into 1 inch pieces
- 1 tablespoon olive oil
- 1 cup long grain white rice
- 2 1⁄4 cups vegetable broth
- 1⁄4 teaspoon salt
- 1 (15 ounce) can black beans, rinsed and drained
- In a large sauté pan heat olive oil, add the carrot, onion, garlic, peppers, chilies and green beans and cook for 3 minutes.
- Stir in the uncooked rice and continue cooking about three minutes longer until the rice is lightly browned.
- Stir in the broth, salt, cumin and thyme and bring to a boil, reduce to a simmer, cover and cook for 20 minutes or until rice is tender and liquid is absorbed.
- Stir in the black beans and heat through.