Coriander Rice with Black Beans: A Mexican-Indian Fusion

Method

1. Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Drain and set aside.

2. In a large heavy-bottomed pot, heat the ghee or oil over medium heat. Add the whole spices: cumin seeds, green cardamom pods, whole cloves, and the cinnamon stick. Let them sizzle for 30-60 seconds until the cumin darkens slightly and the cardamom pods puff up.

3. Add the chopped onion and jalapeño. Sauté for 5 minutes until the onion is translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.

4. Add the drained rice to the pot. Stir gently for 2 minutes to toast the grains in the spiced fat, ensuring every grain is coated.

5. Pour in the water (or stock) and add 1 teaspoon of salt. Bring to a rolling boil, then reduce the heat to the lowest setting. Cover with a tight-fitting lid and simmer for 15 minutes.

6. While the rice cooks, place the coriander (cilantro) leaves and tender stems into a blender with the lime juice and a tablespoon of water. Blend into a smooth, bright green slurry.

7. Once the rice is cooked, turn off the heat. Do not open the lid; let it steam for 5 minutes.

8. Remove the lid and gently fold in the coriander slurry and the black beans using a fork. Be careful not to mash the rice grains. Serve warm.

Notes

Questions