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.
Ingredients: [‘olive oil’, ‘white onion’, ‘long grain brown rice’, ‘garlic cloves’, ‘anise seed’, ‘broth’, ‘tomatoes’, ‘salt’, ‘queso fresco’, ‘jalapeno chile’, ‘cilantro’, ‘scallion’, ‘chopped tomato’, ‘sour cream’]
Quantity of Ingredients: [“2 tablespoons olive oil”,”1/2 white onion, finely diced “,”1 1/4 cups long grain brown rice (or white rice)”,”2 -3 garlic cloves, finely chopped “,”1/8 teaspoon anise seed”,”2 cups black bean broth (from cooking black beans or broth plus water)”,”1 cup tomatoes, peeled, diced (fresh or canned)”,” salt”,””,” queso fresco”,” diced jalapeno chile”,” chopped cilantro”,” slivered scallion”,” chopped tomato”,” sour cream”]
Number of Servings: 4
Steps: [‘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!’]