Creamy Rice And Beans In Three Classic Flavors Recipes

CREAMY RICE AND BEANS IN THREE CLASSIC FLAVORS

Steps:

• Roast the chiles over an open flame or close up under a preheated broiler, turning them regularly, until evenly blackened and blistered, about 5 minutes for open flame, 10 minutes for the broiler. Place in a bowl, cover with kitchen towel and cool until handleable. Rub off the blackened skin, pull out the seed pod and scrape out the seeds. Rinse briefly to remove any stray seeds and bits of blackened skin. Cut into 1/4-inch pieces.
• Measure the olive oil into a rice cooker and add the onion. Set the lid in place and cook, stirring from time to time, for about 10 minutes or until the rice cooker turns to "keep warm" mode-the onions should be translucent and beginning to brown. If using a pressure cooker, cook the onion in it.
• Add the rice to the rice cooker and stir it with the onion for a minute. Stir in the broth, roasted chiles and salt (1/2 teaspoon if using salted broth, 1 teaspoon if using unsalted broth). If making the smoky red chile version, stir in the chipotle, canning liquid and paprika. If making the garlicky tomato version, stir in the rehydrated tomatoes and roasted garlic.
• For all versions, cover the rice cooker, once again turn it to "cook" and let the rice cook for 10 minutes. Stir the mixture thoroughly, re-cover and cook for 10 minutes more. (For the pressure cooker, set over medium heat, time 7 minutes once full pressure is reached, then do a quick release.) Turn off the rice cooker. The rice will look soupy, but the grains should be cooked through and firm; the creamy rice will thicken considerably as you finish the recipe. (If you're craving a bit more richness, stir in a couple tablespoons melted butter or olive oil.)
• If making the herby green chile version, stir in the herbs (or Green Chile Adobo).
• Stir in the beans and cheese, then taste and add a little more salt if it needs it. Serve in warm, shallow bowls or pasta bowls, sprinkled with a little extra cheese.
• Green Chile Adobo:
• Set a large (10-inch) skillet over medium heat and lay in 1/2 head of garlic (separated into cloves but not peeled) and 4 to 5 fresh serrano chiles (stems removed). Roast, turning regularly, until soft and browned in spots, about 10 minutes for the chiles and 15 for the garlic. Cool, slip off the garlic's husks and give it all a rough chop (no need to remove the chile seeds). In a blender or food processor, combine the garlic and chiles with 1 large bunch cilantro, 1 large bunch flat-leaf parsley, 1 cup olive oil and 2 generous teaspoons salt. Process, stopping to scrape down the sides if necessary, until nearly smooth (it should look a little like pesto).

RED BEANS & RICE

Steps:

• Rinse and drain beans to clean (oooh that rhymed! I'm corny. Continue...) Put beans into pot and fill with enough water to cover them Discard any floating beans using a spoon (Easy way to get rid of the bad ones) Heat on high and bring to a boil As soon as it starts to boil, turn off the heat, cover with lid, and allow beans to soak for 1-2 hours Drain and rinse again
• Slice sausage and fry in the pot while the beans drain for 6 mins Add in onions and celery, and saute for 3 mins Add garlic; saute for 30 secs. Pour beans back into the pot Add in meat of your choice Pour in 6-7 cups of water and the bouillon cubes Bring to a boil Lower heat to a simmer Cook for 1 hr hour, uncovered, stirring occasionally After 1 1/2 hours, add seasoning and butter Cook, uncovered, for an additional 30 mins or until thick and creamy Serve over rice and don't forget the cornbread I was too lazy to make Enjoy!

13 WAYS TO COOK RED BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a red bean recipe in 30 minutes or less!

MAKHANI RAJMA (NORTH-INDIAN STYLE CREAMY RED BEANS)

Steps:

• 1 In a deep, heavy-bottomed skillet over medium-high heat, heat the oil until shimmering
• 2 If using onions, add them to the skillet and cook, stirring often, until softened and light golden brown, 6 to 8 minutes
• 3 Stir in the ginger and garlic and cook, stirring and taking care to not burn either, until aromatic, about 30 seconds
• 4 Add the cinnamon, cloves, cardamom and bay leaf, and cook, stirring, until fragrant, about 1 minute
• 5 If using the onions, sprinkle the cayenne on top and mix to evenly coat
• 6 (If not using the onions, remove the skillet from the heat and let it cool down for about 1 minute before adding the cayenne, as it burns instantly in very hot oil
• 7 )
• 8 Add the tomatoes, stirring to evenly combine with the spices
• 9 Cook, stirring, until the liquid starts to evaporate, about 2 minutes
• 10 (See NOTES for a smoother sauce
• 11 )
• 12 Add the beans and stir gently so they don't break
• 13 Add the water, cover, and reduce the heat to low
• 14 Cover and cook, stirring occasionally, to prevent beans from sticking to the bottom of the pan, until slightly thickened, about 20 minutes
• 15 As the sauce begins to thicken, add the fenugreek leaves
• 16 Stir in the sugar and season to taste with salt
• 17 Re-cover and continue to cook until the sauce thickens further and the flavors meld, an additional 10 minutes
• 18 Taste one of the beans, and if it is not yet flavorful, add 1/4 to 1/2 cup of water, re-cover and simmer for another 10 minutes, then taste again
• 19 Cover and continue cooking for another 10 minutes
• 20 Taste and add more salt and sugar or honey, if needed
• 21 When ready to serve, remove the cinnamon stick and bay leaf and discard them
• 22 Swirl the cream on top, remove from the heat and serve hot, family-style, as a side or main dish, with rice, naan and raita on the side, if desired
• 23 NOTES
• 24 To achieve a smooth sauce, puree the tomatoes and spices before adding the beans
• 25 Remove the pan from the heat and let cool for a few minutes
• 26 Remove and reserve the cinnamon and bay leaf, then, using an immersion blender, process the sauce in short bursts to reduce splashing, until smooth
• 27 If using a regular blender, let the sauce cool completely before processing
• 28 Once pureed, return the sauce to the skillet, add back the cinnamon stick and bay leaf and continue with the rest of the recipe
• 29 If not using onions, use an additional 1 cup chopped tomatoes
• 30 The dish is best when using homemade beans
• 31 See related recipe for Simply Perfect Pot of Beans
• 32 The recipe can be adapted to other kinds of cooked beans, including black-eyed peas and Adzuki beans
• 33 Or, substitute your preferred ingredient in place the beans, such as parboiled baby potatoes and halved cremini mushrooms, or proteins, such as diced paneer or shredded rotisserie chicken
• 34 Indian bay leaf, also known as tamal patra, has a different flavor from standard bay leaf, and results in a more complex flavor
• 35 Fresh fenugreek leaves and the dried seeds are different in flavor from dried fenugreek leaves
• 36 Do not substitute

CHIPOTLE CHICKEN & RICE

Steps:

• Step 1 Season chicken with chili powder and salt. Step 2 In large Dutch oven or saucepan set over medium heat, heat 2 tbsp oil. In batches to avoid crowding, add chicken and cook, turning, for 5 to 7 minutes or until starting to brown all over, adding more oil as needed. Using slotted spoon, transfer to plate as chicken is browned. Step 3 Add onion and garlic to oil in Dutch oven set over medium. Cook, stirring frequently, for 3 to 5 minutes or until starting to soften. Stir in rice, chipotle peppers and adobo sauce. Cook, stirring frequently, for 2 to 3 minutes or until well coated. Step 4 Stir in broth and bring to a boil. Stir in lime juice. Return chicken to Dutch oven. Reduce heat to medium-low. Cook, stirring frequently, for 25 minutes or until chicken is cooked through and rice is tender and has absorbed most of the liquid. Remove from heat. Cover and let stand for 10 minutes. Step 5 Before serving, fluff rice mixture with fork and garnish with cilantro. Recipe Tips: Add 1 cup frozen vegetable medley - such as peas, corn and carrots - in the last 10 minutes of cooking if desired. For a zesty addition, add 1/2 cup sliced green olives or 1/4 cup drained capers with the lime juice in Step 4.