Open the can of
stewed tomatoes and chop the tomatoes with a pair of scissors. Drain the tomato
liquid from the tomatoes into a quart measuring cup and add enough stock or water to
make 1 and 3/4 cups of liquid.
Heat oil over
medium-low heat in a Dutch oven. When the oil is hot, add the onion and bell
pepper, and cook until softened, about 5 minutes. Meanwhile, heat the stock and
tomato liquid in the microwave for 3 minutes.
To the onions,
add garlic, cumin, oregano, salt, and stir until garlic is fragrant. Add rice
and stir well to coat the rice with the oil. Add the heated stock, and bring to
a boil, reduce heat to warm, cover with a lid, and heat for 15 minutes. After
15 minutes, check to see if the rice needs a little more liquid, add 2 tablespoons at a time until the desired doneness. Remove from heat and let steam for 5 minutes more.
While the rice
is cooking in a separate medium saucepan, heat over low, the stewed tomatoes,
black beans, and ham, if using. Remove the lid from the rice and fluff the rice
with a fork and stir in the tomato paste and sugar. Next, stir the bean mixture
and the cilantro into the rice. Serve as a side, into individual bowls as a
main dish, or into tortillas for burritos. Makes 3 to 4 servings.
Submitted by Cathy Burleson, Blessed Trinity Catholic Community, inspired by a dish my Costa Rican roommate made while in grad school.
After a little research on the internet, the Costa Rican version is called Gallo Pinto. I tried it and the flavors here are similar.
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