Cookbook:Mike's Saffron Rice and Beans
|Mike's Saffron Rice and Beans|
This recipe originally started as a vegetarian approximation to paella. It has since diverged from its resemblance to paella.
- ½ cup olive oil
- 1 tablespoon curry powder
- 1 small potato, sliced extremely thin
- 1 big onion, cut into chunks or sliced thin
- 2–3 red bell peppers, sliced
- 1–3 tomatoes, cut into cubes or slices
- 5–10 cloves garlic
- 2 tablespoon pine nuts
- 1 tablespoon caraway
- 1–3 tablespoon ground oregano
- 1–2 tablespoon ground chili or chili powder
- 1 tablespoon paprika
- 1–2 pinch(es) saffron
- 1 tablespoon cumin
- 1 cup basmati rice
- ½ cup red wine
- 1 cube vegetarian bouillon
- 1 can black beans
- Cheese (Parmesan or cotija work best)
- Heat the olive oil in a very large saucepan.
- When oil is hot, add curry powder, potatoes, onions, red peppers, and tomatoes. Stir and fry until potatoes are nearly done.
- Reduce heat, then stir in crushed garlic, pine nuts, caraway, half the dried oregano, and chili powder.
- In a separate pot (with a lid) bring 1 ¾ cup water to a boil.
- While waiting for water to boil, make a rice spice mix from paprika, pinch of saffron, cumin, and remaining oregano.
- Mix rice spice mix with basmati rice.
- When water has begun to boil, reduce heat, add rice and rice spice mix. Cover and simmer for 10 minutes.
- Add wine and bouillon cube to the tomato mixture, stir, and turn the heat to low. Simmer, stirring occasionally, while the rice is cooking.
- Let rice simmer for another 10 minutes, then remove from the heat.
- When the contents of the saucepan appear to be frying again instead of simmering, stir in the rice.
- When liquid is absorbed by rice, stir in the beans.
- Turn off heat and serve with cheese.
Notes, tips, and variations Edit
- For a vegan variation, serve without cheese.
- This dish is easier to cook if the potatoes are left out altogether.
- Most vegetables go well in this dish. Feel free to chop up any vegetable and throw it in the pan during the initial frying stage.