Ingredients
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2 tablespoons olive oil
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3 garlic cloves, minced
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1 cup chopped onion
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1 tablespoon chili powder
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1/4 teaspoon crushed red pepper flakes
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1 teaspoon ground cumin
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1/4 teaspoon ground cinnamon
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1 1/3 cups uncooked white rice
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2 3/4 cups water
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1 teaspoon salt
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1 1/3 cups corn kernels, blanched
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1 cup black beans, cooked and drained
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1/4 cup toasted pine nuts
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fresh ground black pepper
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1 red onion, thinly sliced
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1 tablespoon fresh lime juice
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2 tablespoons chopped fresh cilantro
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1 lime, cut into wedges
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1 green bell pepper, chopped
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1 (410 g) can chopped tomatoes with juice (I use a 420 gr can of tomatoees)
Instructions
- Beans : Soak for 2 - 4 hours.
- To cook, drain the soaking water and add cold water, 1 part beans to 2 or 3 parts cold water. Bring to a boil, then reduce heat to a very slow simmer, so the beans stay in their jackets. Simmer for 2 hours.
- Lightly toast pine nuts.
- In a heavy saucepan, heat 1 tablespoon of the olive oil over medium heat.
- Add the garlic and the chopped onions; saute for 5 minutes, stirring frequently.
- Mix in the bell pepper, chili powder, chili flakes, cumin, and cinnamon.
- Saute for 2 minutes.
- Pour the rice into the saucepan and stir to coat.
- Add the water and 1 teaspoon salt, and bring the rice to a boil over high heat.
- Cover the pan and turn the heat to low.
- Simmer the rice for 25 minutes.
- When the rice is cooked, mix in tomatoes, corn, black beans, and pine nuts.
- Stir in salt, pepper and lime juice.
- When the mixture is heated through, spoon it onto plates and top with the sliced red onion and cilantro.
- Serve a wedge or two of lime with each plate to squeeze over the rice.