Monday, August 15, 2016

Rice Cooker Beans and Rice

My library books are due back in two days and there are several recipes I need to save before then.

I haven't used my rice cooker for much besides rice, however, I've heard they are great for all sorts of other cooking as well.  This is my first attempt at something in addition to rice in my rice cooker.

We loved this.  Curtis and I especially loved the addition of plantains and bacon to give it a little extra oomph.

Serves 6

Rice Cooker Black Beans and Rice
adapted from More Mexican Everyday by Rick Bayless

1 1/2 c rice
1/4 c onion, chopped or 2 green onions, trimmed and cut into 1/4"pieces
chicken broth or water
salt
2 T olive oil
1 large black-ripe plantain, cut into 1/2" pieces
4 oz shredded meat from smoked pork shanks/hocks, or cubed ham, or bacon, cooked and cut into 1/2 inch pieces
2 (15-oz) cans black beans, drained
1/4 c cilantro leaves, chopped

Put rice and chopped onions in rice cooker.  Cover rice with usual amount of chicken broth (water) for the rice cooker.  Pour in two cans of drained black beans and turn on rice cooker.  Taste broth and season with salt as desired.  Turn on rice cooker to regular and cook.

While the rice cooks, heat the olive oil in a pan over med to med-high heat.  When the oil is hot, add the chopped plantain and cook, until it is browned on all sides.  Remove from heat and set aside.

In the same pan, cook the bacon (if using) until crispy.  If using other meat, you don't need to do anything to it.

When the rice is done cooking, add the browned plantains and meat.  Fluff to combine and heat for 5-15 minutes.

When ready to serve, sprinkle with chopped cilantro and top with salsa or queso fresco as desired.