Gourmet Rice and Beans - Carolyn Eckstein '22

• • Large skillet

  • Small pot and lid

Food:

• 1.5 cups white rice

• 1tbsp unsalted butter

• 1tbsp olive oil

• 3 tbsp white wine vinegar

• 3 roasted bell peppers, diced

• 8 oz. black beans

• 8 oz. red kidney beans (vegetarian option) OR 1lb ground chorizo (meat option)

• 1 medium white/yellow onion, diced

• 1 small container cherry tomatoes, cut in half

Spices:

• Adobo

• Fajita

• Jerk

• Chili powder

• Paprika

• Chili lime

• Salt

• Pepper

• Garlic salt

• Oregano

• Taco seasoning

• Cayenne

Rice Pilaf

Note: Start this part first, and you can prep the other ingredients while it cooks.

1) Put a small pot over low-medium heat and add the butter and olive oil. Coat the bottom of the pot evenly.

2) Once the butter stops bubbling, add 1.5 cups rice and toast at medium heat until golden brown. Feel free to stir in seasonings of your choice to the rice. I usually add taco seasoning, chili lime spice, jalapeño spice, and adobo spice.

3) Once rice is toasted, add 2.75 cups water and a generous pinch of salt. Turn the heat to high until simmering. Cook for 5 minutes uncovered and simmering lightly.

4) Move pot to simmer burner on low heat, COVER IT and let cook for 13 minutes. Don't stir it!

5) Turn heat off and leave covered for 5 minutes minimum (I usually leave it covered until I am ready to add it to the main skillet). Fluff with a fork before adding to skillet.

Roasted Peppers

Note: You can buy roasted peppers but I like to do it myself.

1) Place peppers directly onto a burner on high heat. The skin will turn black and burnt (I'd recommend turning on an exhaust fan so you don't trigger the fire alarm). Rotate the peppers every so often so you char the whole outside evenly. Make sure you char the top as well! This takes 5-8 minutes.

2) Once peppers are thoroughly charred, put them into a paper bag and roll the top so it stays closed. This makes it easier to get the skin off later.

3) Once the peppers have cooled off (this takes 10+ minutes), you can easily rub the skin off. I usually put them under running water which speeds up the de-skinning process.

4) You should be left with soft, skinless peppers. Dice them and set to the side.

Beans and Veggies - The Grand Finale

Note: I'd recommend starting this part while the rice cooks.

1) In a large skillet over medium heat, add some oil to coat the bottom of the pan.

2) If you are opting to use meat, add the sausage first and break it up into pieces with a wooden spatula.

3) Once the sausage is browned, add your diced onion and some garlic powder to taste.

4) When the onions are starting to turn more translucent, add in your diced roasted peppers. Add a generous dash of white wine vinegar to deglaze the skillet.

5) Add as much seasoning as you like at this step. Don't be afraid of over-seasoning! This dish can absorb a lot of flavor, so be generous with your portions!

6) Add black beans (and kidney beans, if you are doing the veg option) with the bean juice. Add 1/3-1/2 a bean can of water as well.

7) Let everything simmer for a few minutes (uncovered).

8) Add chopped tomatoes and stir in.

9) Combine rice in the skillet and garnish with whatever you want (cheese, sour cream, cilantro, etc.)