Enchilada rice, ready for the addition of meat or as a filler on its own. |
You'll need:
2 cups cooked rice
1 medium onion, finely chopped
3-4 cloves of garlic, minced
1/2 cup chopped red pepper
1 can of black beans, rinsed
1/2 cup frozen or fresh corn
1/2 cup chicken stock
1/2 cup crushed tomatoes
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh cilantro
1 tbsp. sea salt
2 tbsp. hot sauce, or to taste
1 tbsp. chili powder
1 tsp. oregano
1 tsp. cumin
1 tsp. chipotle pepper powder
1 tsp. smoked paprika
also: olive oil.
Heat olive oil (about 2 tbsp. or so) in a deep pot till hot, but not smoking. Add garlic, onions, and peppers, sautee until onions are translucent. Add stock and everything but the rice and simmer for about twenty minutes. Add rice and heat completely through, allowing the stock to cook out. Taste as you go and season to your desire.
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