Ingredients: |
Ingredients: 2 c. basmati rice
1 tbsp. butter
3 c. water
2 tbsp. vegetable oil
2 c. frozen corn
1/2 tsp. cayenne pepper
2 tsp. salt
1/2 tsp. freshly ground black pepper
9 green onions
6 cloves garlic, minced
6 small poblano peppers, roasted, skinned and diced
3 red bell peppers, roasted, skinned and diced
1 (15 oz.) can black beans
2 large tomatoes, diced
1 c. queso anejo (Mexican aged cheese, available at Mexican markets) or other crumbly cheese, such as feta
1 bunch fresh cilantro, washed and snipped
1 lime, plus extra wedges for serving
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Directions: |
Directions:Rinse basmati rice in a strainer until the water runs clear. Melt butter in medium pot over high heat and add rice, stirring just until kernels turn bright white. This step will prevent sticky rice. Add water and bring to a boil. Lay a paper towel over the pot, put on the lid, and turn the heat to medium low. Simmer for 15 min. Remove from heat and let rice sit for an additional 10 min.
Heat vegetable oil in a large skillet on medium high heat. Add the corn, cayenne pepper, salt and black pepper and stir. Continue cooking and stirring for about 5 min. Add chopped green onions and garlic and continue cooking for about 3 more min. Add the roasted poblano peppers, roasted red peppers and black beans. Stir well to mix. Add the rice and diced tomatoes and mix again. Crumble queso anejo over rice mixture and stir. Garnish with cilantro. Squeeze a lime over the entire dish. Sere with extra lime wedges. |
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