Description
This is an easy recipe to make and it’s very flavorful and spicy.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chopped onion
- 1 green bell pepper, chopped
- 1 tablespoon chili powder
- 2 teaspoons annatto or achiote powder (Optional)
- ¼ teaspoon crushed red pepper
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 1 ⅓ cups uncooked white rice
- 2 ¾ cups water
- 1 teaspoon salt
- 3 roma (plum) tomatoes, chopped
- 1 ⅓ cups whole corn kernels, blanched
- 1 cup black beans, cooked and drained
- ¼ cup toasted pine nuts
- freshly ground black pepper
- 1 red onion, thinly sliced
- 1 tablespoon fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- 2 teaspoons annatto powder (Optional)
Instructions
- 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
- ground annatto
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 6