Mayan Rice
from Corporate Chef Mark Adair, The Brigantine Family of Restaurants, San Diego, California
1 Tbsp. oil
1/2 c onion, diced
1 tsp. garlic, minced
1 tsp. serrano pepper, seeded and minced
1 1/2 c rice
1 tsp. ancho paste (see recipe below, makes 1 cup!)
2 1/2 c chicken broth
For finishing:
1/2 c corn
2 Tbsp. unsalted butter
1 1/2 c black beans, cooked and drained
1 Tbsp. lemon zest
2 Tbsp. fresh cilantro, chopped
2 Tbsp. scallion, chopped
1 tsp. fresh oregano, chopped
Sauté onion, garlic, and serrano pepper in oil until translucent.
Add rice and toast, add ancho paste and mix well.
Add broth and bring to a boil. Cover, remove from heat and let sit for twenty minutes.
Fold in corn, butter, and beans being careful not to crush beans. Adjust seasoning with salt and pepper. Mix with herbs just before serving.
Yield: 4 - 6 servings as a side dish
Ancho Paste
5 dried ancho chile peppers (dried poblanos)
2 cups hot water
Pour hot water over five dried ancho chile peppers. Soak until chilies are soft. Rinse chilies, discard stems and remove seeds. Place in blender or food processor and grind into a paste. Add more water if needed.
Yield: 1 cup
