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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another great find from the Jenkins Estate in Caddo Mills, Texas. I purchased the family collection in 1984. Enjoy Ingredients:
1 tablespoon vegetable oil |
1 cup converted rice |
1 small white onion chopped |
5 cloves minced garlic |
1-1/2 cups broth from cooked black beans |
1 jalapeno diced |
1 large tomato diced |
2 tablespoons cilantro finely chopped |
1 shallot diced |
juice of 1/2 lime |
1/2 teaspoon salt |
Directions:
1. In a large saucepan add oil then fry onions until brown.
2. Add garlic and cook until softened.
3. Add rice and fry until rice is an off white color then add bean broth.
4. Stir very well and cook covered at a medium low heat for 15 minutes.
5. Recover and let stand for 10 minutes then use fork to fluff rice.
6. In a bowl combine jalapeno, tomato, cilantro, shallot and lime then season with salt.
7. Place beans in a serving bowl and place tomato mixture on top as garnish.
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