Abejorro Rice

This is a simple, inexpensive and delicious dinner that we always ate when I was growing up. We just called it Black Beans and Yellow Rice, but I thought it needed a better name (or else we might just start naming our foods with adjectives and nouns… white chicken with yellow lemons…red melon with black seeds…). I named it Abejorro Rice because it seems like a Spanish dish, and Abejorro means Bumblebee in Spanish. Fitting, right?
(I borrowed a picture from Google because we were sitting down to dinner and I tried to get a quick shot and failed…)

Ingredients:

2 cups white rice
3/4 cup onion, chopped
2 TBS oil
1 tsp turmeric
5 cups chicken broth
2 (16 oz.) cans black beans
Toppings:
Sour Cream
Salsa
Hot sauce

Directions:

Saute the rice and 1/2 cup of the onion in the oil, over medium-high heat, until the rice browns. Add the turmeric and 4 cups of the chicken broth. Turn the heat down and simmer for 20 minutes, until the liquid is absorbed (you may need to adjust the amount of chicken broth depending on the type of rice you use).
Meanwhile, drain and rinse the black beans. Simmer the beans with 1 cup of broth and the remaining onions (1/4 cup). Stir occasionally. 
Serve the beans over the rice and top with sour cream, salsa or hot sauce.

Advertisements

One thought on “Abejorro Rice

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s